 |
| Cranberry Raspberry Conserves |
I've never been the type of person to suffer from any holiday blues but this does not mean that I don't appreciate that others do. So of course, my answer to holiday depression is....(wait for it) food!
Cranberries, ruby red on the plate with their combination of sweet, tart, bitter flavors combined with the various consistencies ranging from gelatinous (hello, my daughter's favorite canned variety which keeps it's shape for life, with the ridges still visible even after removed from the can and refrigerated for days!) to the smooth, silky conserve version (my fave).
I've been making this raspberry version of cranberry sauce for years, because I love raspberries. I'd be telling a lie if I did not say that I am hesitant to even share how simple this recipe is, because I'm pretty sure people think it's a big deal to make. (Shhh). Get over your holiday blues with my Cranberry Blogg and recipe for bright and delicious conserves.
Cranberry Raspberry Conserves
Cranberry Raspberry Conserves
- 2 pints of fresh raspberries
- 16 oz fresh cranberries (rinsed, picked, stems removed)
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 cup water
- 2 TBS Chambord black raspberry liquor (optionally delish)
 | ||
| 5 ingredients |
 | |
| super sweet fresh berries |
 | |
| New England cranberries |
 | |
| Black Raspberry mini |
Combine everything together except the Chambord, in a large pot. Be sure the pot is ample enough, as this mixture will bubble and foam up and would be (I imagine) difficult to clean up.
 |
| add all ingredients to the pot |
Cook on a medium high heat until everything starts to bubble and foam.
 |
| foaming + bubbly |
Reduce your heat to medium and stir.
 | |
| More foaming, watch the pot! |
When you start to hear the cranberries pop and everything starts to break down and look saucy, you are done. Add the Chambord now, if you are using it.
 |
| cooking down |
 | ||
| Complete |
Because cranberries are naturally high in pectin, the conserves will be naturally jellied upon cooling. Additionally, you will be happy to know that cranberries are an antioxidant and a super food.
Refrigerate until cool, conserves will keep for up to a week (if it lasts that long). Excellent on cold meat sandwiches (turkey, pork, roast beef, chicken or ham - you choose).
 | ||
This recipe will yield approximately 6 cups
your Raspberry-cranberry sauce sounds like a much better version than my orange cranberry sauce....I wish I had seen it sooner!!
ReplyDeleteWelcome to foodbuzz, I work in Flourtown, not too far from you!
Cheers
Dennis