Cranberries & Pecans in Sherry

Wednesday, December 27th, 2017

This chutney-like condiment can Served with turkey or game, as a garnish for ice cream, or on a cheese board. Great on a cold turkey sandwich too. I like to sweeten my oatmeal with a heaping tablespoon.

Ingredients:
Makes 2 Pints

  • 1 cup water
  • 1 Lb (about 4 cups) fresh cranberries, washed and picked over for stems
  • 2 1/2 cups sugar
  • Grated rind and juice of 1 orange  (If the rind is skimpy use rind of 2 oranges)
  • Grated rind and juice of 1 lemon
  • 1 cup chopped pecans
  • 1/2 cup quality dry sherry (use something you would serve)

Directions:

  • Bring water to boiling, add cranberries and
    simmer until the skins pop open.
  • Add sugar and grated orange and lemon rinds
    and their juices and simmer together 15 minutes.
  • Remove from heat; add pecans and sherry, stirring
    well to combine.
  • Spoon into a glass container.
  • Keep refrigerated.

 


Directions for canning (triple recipe):
Preparation Time: 2 1/2 hrs start to finish.
Tripling this recipe makes 1 case of 1/2 pint jars.

  • Prepare jars, lids, and bands for processing before starting.
  • Uses 4 12oz bags of fresh cranberries
  • After adding the sugar and grated orange and lemon rinds and their juices cook until it reaches 220*f.
  • Spoon into self-sealing sterilized jars. Fill
    to within 1/2 inch from top of jar.
  • Process jars in boiling water bath
    for 15 minutes.
  • Let cool.
  • Label jars and store in cool, dark, dry place.



 
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For pricing and more photos by TetonTrekker go to my page at DeviantArt