Abslutely necessary for Thanksgiving & Christmas dinners and other meals where Turkey and Dressing are served!
This may possibly be the easiest recipe in the world (other than boiled water)...
INGREDIENTS:
1 Bag Fresh Cranberries
1 Cup Sugar
1 Cup cold water
Materials Needed:
1 Colander
1 large stew pot
1 large mixing spoon
1 glass measuring cup for liquids
1 measuring cup for dry materials
Enough sterilized glass jars to contain the jelly (Ball or similar brand)
Enough sterilized lids to seal the jars (Ball or similar brand)
COOKING METHOD:
Empty the fresh cranberries into the colander and wash thoroughly with cold water, discarding
any over-soft or damaged berries.
Drain the berries and place into the stewpot.
Pour 1 cup of white sugar over the cranberries.
Stir the mixture slightly to dissolve the sugar.
Heat over medium heat, stirring occasionally until most of the berries have burst.
Pour into glass jars that have been sterilized and seal with sterilized lids.
Serve warm OR let set at room temperature until no longer warm, and store in refrigerator
until ready to serve.
Enjoy!!!
IMPORTANT NOTES:
1. Substituting frozen cranberries will work, but the jelly is not quite the same.
2. I once tried adding spices to the cranberries - BIG MISTAKE. This is one recipe that just works
best as-is.
3. If you don't intend to store the jelly for more than a couple of weeks AND intend to keep it
refrigerated, you can subtitute jars that have been well scalded rather than sterilized - use your
own judgement and be safe!
4. You can make Cranberry Sauce rather than jelly if you strain the berries through a clean cheesecloth or
strainer and then stir in some pectin (as per instructions on the pectin package) and let it cool in a sterilized jar until it sets.
{From instructions printed on Ocean Spray Fresh Cranberries package - I've been using it
forever as did my mother and grandmother.}