Cranberries & Walnuts in Sherry

This unusual condiment can be used with meat or game, or as a garnish for ice cream, or as an
accompaniment to a cheese board. Great on a cold turkey sandwich!
From ‘Country Living’s Country Christmas’ book

Ingredients:

  • 1 cup water
  • 1 pound (approximately 4 cups) fresh cranberries, washed and picked over
  • for stems
  • 2 1/2 cups sugar
  • Grated rind of I orange and I lemon
  • Juice of I orange and 1 lemon
  • 1 cup chopped walnuts
  • 1/2 cup dry sherry (quality)

Preparation Time: 2 1/2 hrs start to finish for a triple recipe
# of Servings: 2 Pints

Directions:

  • Prepare two pint jars, lids, and bands for processing.
  • 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 walnuts and sherry, stirring
    well to combine.
  • 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. Cool. Label jars and store in cool, dark, dry place.

My variation: Tripling this recipe makes 1 case
of 1/2 pint jars & uses an even 4 bags of cranberries. After adding
the sugar and grated orange and lemon rinds and their juices I cook this
until it reaches 220*f.

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