After making cranberry juice, we couldn’t bring ourselves to throw out the moist pulp left in the strainer. It still looked perfectly usable, and we had already paid for every berry. So we turned it into cranberry orange jam, with orange and warm spices, and stretched one batch of cranberries into a second pantry preserve
Read More
Homemade cranberry juice, just the way you like it. Deep red, clear, and pleasantly tart. No added preservatives found in some commercial juices. Leave it unsweetened, add sugar, or sweeten it with honey or stevia. When canning cranberry juice, follow this tested recipe to stock your pantry with homemade juice you can enjoy year-round
Read More
You could wait until December to make your Christmas Jam. You could. But let’s be honest: December is full of burnt cookies, delayed packages, and half-wrapped gifts. You’ll be frazzled. But if you make it now—when strawberries are sweet and plentiful, you’ll feel like a wizard in December A smug, cinnamon-scented wizard.
Read More
Cranberry chutney isn’t just for adventurous eaters. It’s a crowd-pleaser that bridges the gap between the classic and the unexpected. Whether your guests are die-hard cranberry sauce fans or “meh” about it, they’ll find something to love about this complex yet approachable condiment.
Read More
This step-by-step recipe will guide you on how to make a cranberry sauce with orange juice, cinnamon, and a bunch of other spices that you will be proud to serve this holiday season. Better yet, scale it up and can a batch that you can use whenever your heart desires.
Read More