Cranberries & Pecans in Sherry
This chutney-like condiment can Served with turkey or game, as a garnish for ice cream, or on a Charcuterie & Cheese Board. Great on a cold turkey sandwich too. I like to sweeten my oatmeal with a heaping tablespoon.
Servings: 2 Pints
Manual Food Processor
4 or 5 QT Sauce Pan
- 1 cup water
- 1 Lb Fresh cranberries, washed and picked over for stems about 4 cups
- 2 1/2 cups sugar
- 1 Grated rind and juice of 1 orange If the rind is skimpy use rind of 2 oranges
- 1 Grated rind and juice of 1 lemon
- 1 cup chopped pecans
- 1/2 cup quality dry sherry use something you would serve
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.
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.
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.
Label jars and store in cool, dark, dry place.
TIP: Measure and prep all ingredients before starting, it will make the process go much smoother.