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Cherried Cranberries

Submitted by: twoturkey on November 8, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Cherried Cranberries

Very pretty and very tasty variation of cooked cranberries for holiday.

Difficulty: Easy

Servings: approx 2 pints

Prep Time: no time at all   Cook Time: 15 minutes  


4 cups cranberries
2 cups sugar
1 cup water
1/2 teaspoon salt
1/4 teaspoon soda


Mix ingredients together in a large pan with cover. Using medium heat bring to gentle boil, so that you can see little sizzling bubbles. Now you place the cover on pan and cook slowly 15 minutes. You DO NOT REMOVE COVER NOW OR LATER. At end of time, remove pan from heat, place in a cool place leaving cover on, allow to cool.

The cranberries look like cherries, are transparent and have delicious flavor.

Categories: Condiments, Holiday, Other Condiments, Relishes & Chutneys

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  1. 11-9

    This recipe could be canned I think with the addition of a bit more liquid. Water would work, but cranberry juice would be even better. Without a bit of extra liquid it might just end up a brick in a jar lol. Process in a boiling water bath about 15 minutes. Bet this is beautiful on the table.

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