Time 1h20m Yield 16 Number Of Ingredients 10 Steps:
Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes. Blend cranberry jam into desired consistency using an immersion blender. Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.
Time 1h50m Yield 10-12 jars Number Of Ingredients 8 Steps:
Add vinegar and water to cranberries and cook until soft. Put cooked cranberries through a course strainer or Food Mill. Add all the spices and the sugar into the cooked cranberries. Follow cooking directions on the certo for jellies Put into sterilized small jars and cover with wax or seal with vacumn lids.
Yield Makes 1 quart Number Of Ingredients 3 Steps:
Rinse and drain cranberries. Bring 1 1/2 cups water to a boil in a medium saucepan. Add cranberries, sugar, and jalapeno; simmer until skins pop and mixture thickens, about 15 minutes. Transfer to metal bowl to cool. Refrigerate in an airtight container for up to 2 weeks.
Time 2h30m Yield 12 Number Of Ingredients 9 Steps:
Bring cranberries, white sugar, brown sugar, water, cinnamon, ginger, cloves, and allspice to a boil over medium-high heat in a large saucepan; cook and stir for 20 minutes. Stir in apple; cook and stir until apple is tender and sauce is thick, about 5 minutes. Refrigerate until cold.
Time 30m Yield About 2 cups Number Of Ingredients 7 Steps:
Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes. Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes. Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.
Yield Makes about 2 cups Number Of Ingredients 9 Steps:
Bring all ingredients to a boil in a 2-quart heavy nonreactive saucepan over moderate heat, stirring and breaking up tomatoes. Reduce heat and simmer, uncovered, stirring frequently, until thick, 20 to 25 minutes. Cool preserves, then chill, covered, at least 8 hours (for flavors to develop).
