lana-in-fl
Well-known member
I made this yesterday - it sounded so good. It wasn't nice straight out of the pan, but this morning it was great. I think I'll just label it 'Cranberry Spread', though, as there is no discernible caramel taste.
Cranberry Caramel Spread
Makes 4 half pints
Ingredients
1 pound fresh cranberries
3 cups granulated sugar
Instructions
Place the cranberries in a small pot and add 2 1/2 cups water. Cover the pot, place over high heat and bring to a boil. Reduce the heat to medium-low and simmer until all the cranberries pop. Remove the pot from the heat and let the cranberries cool.
Pour the cranberries and their liquid into the blender and puree until smooth (if the blender struggles, add a bit more water). You should have about four cups of puree. [I just used my immersion blender.]
Prepare a boiling water bath canner and four half-pint jars.
Combine sugar with 1 1/2 cups water in a sauce pan. Place over medium-high heat and simmer for 15-20 minutes, until the sugar reaches 300°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup. Instead hold the handle and gently swirl the pot to move things around.
Once the syrup has reached 300°F, remove the pot from the heat and stir in the cranberry puree. It will bubble and spatter, so take care. Stir puree into the sugar and reduce the heat. Continue stirring and cooking, until the cranberry caramel reaches at least 216°F.
Remove caramel from heat and funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
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Cranberry Caramel Spread
Makes 4 half pints
Ingredients
1 pound fresh cranberries
3 cups granulated sugar
Instructions
Place the cranberries in a small pot and add 2 1/2 cups water. Cover the pot, place over high heat and bring to a boil. Reduce the heat to medium-low and simmer until all the cranberries pop. Remove the pot from the heat and let the cranberries cool.
Pour the cranberries and their liquid into the blender and puree until smooth (if the blender struggles, add a bit more water). You should have about four cups of puree. [I just used my immersion blender.]
Prepare a boiling water bath canner and four half-pint jars.
Combine sugar with 1 1/2 cups water in a sauce pan. Place over medium-high heat and simmer for 15-20 minutes, until the sugar reaches 300°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup. Instead hold the handle and gently swirl the pot to move things around.
Once the syrup has reached 300°F, remove the pot from the heat and stir in the cranberry puree. It will bubble and spatter, so take care. Stir puree into the sugar and reduce the heat. Continue stirring and cooking, until the cranberry caramel reaches at least 216°F.
Remove caramel from heat and funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
Cranberry Caramel Spread - Fillmore Container
This recipe for Cranberry Caramel Spread is a perfect preserve for the holidays.
www.fillmorecontainer.com
