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Preserves: Spiced Cranberries




Source of Recipe


Sue


List of Ingredients




8 cups fresh cranberries

5 cups sugar

2 cups water

1 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

Pinch of ground ginger

1 pkg plain gelatin (orange flavored gelatin can be used to change the flavor a bit)



Recipe





Wash cranberries and drain; set aside. Combine remaining ingredients in large saucepan and bring to a boil. Add cranberries; cook 7 minutes or until cranberry skins pop. Reduce heat and simmer 1 hour, stirring occasionally. Remove mixture from heat and allow to cool. Chill until ready to serve.

ALTERNATE METHOD:



Place the water, ½ the sugar and all the cranberries in a large, microwaveable bowl. Heat on high power for about 7 minutes, or until water is hot and cranberry skins start to pop. Heat on medium-high (70% power) for about 10 more minutes, carefully stirring occasionally. Add remaining sugar, cinnamon, allspice, cloves, and ginger. Cook on medium-high (70% power) until cranberries are tender. Mix in gelatin and let cool.



FOR CANNING:

When cooled just enough to handle, spoon into jelly jars, and process using hot water bath method. No need for paraffin.