Small Batch Cranberry Maple Butter Canning Food
CRANBERRY MAPLE BUTTER
Make and share this Cranberry Maple Butter recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine cranberries and apple juice in saucepan. Bring to boil over medium high heat, reduce heat, cover, and boil gently for 5 minutes or until cranberries pop, stirring frequently.
- Remove from heat and puree mixture in food processor until smooth. Press through sieve and discard seeds.
- Return to saucepan; add maple syrup, honey and cinnamon and boil gently, uncovered for 10 minutes or until thickened.
- Remove from heat and stir in vanilla. Ladle into hot jars and process in hot water bath for 10 minutes.
SMALL-BATCH CRANBERRY MAPLE BUTTER (CANNING)
Thick and deep red, this makes a great topping for pancakes or ice cream, as well as a fat replacement in muffins, according to "The Complete Book of Small-Batch Preservation". You can make this with frozen or fresh cranberries.
Provided by zeldaz51
Categories Berries
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine cranberries and apple juice in a medium non-reactive saucepan and bring to a boil on medium-high heat. Reduce heat, cover, and simmer 5 minutes until cranberries pop, stirring frequently.
- Remove from heat and cool slightly, then puree mixture in a food processor until smooth. Press through a sieve and discard seeds. Return sieved mixture to saucepan, add maple syrup, honey, and cinnamon and simmer, uncovered, ten minutes or until thickened, stirring occasionally. Remove from heat and stir in vanilla.
- Ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 383.7, Fat 0.4, Sodium 14.9, Carbohydrate 99.7, Fiber 9.2, Sugar 78.6, Protein 0.9
FRESH AND DRIED CRANBERRY SALSA (CANNING)
A great , more complex alternative to cranberry sauce. See below for cranberry salad dressing. From "The Complete Book of Small Batch Preservation".
Provided by zeldaz51
Categories Fruit
Time 40m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
- Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
- Process 20 minutes in a boiling water bath.
- For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.
Nutrition Facts : Calories 143.5, Fat 0.2, Sodium 473.7, Carbohydrate 37.1, Fiber 5.5, Sugar 26.3, Protein 1
SMALL-BATCH BRANDIED CRANBERRY CONSERVE (CANNING)
Serve with roasted meats and game, or with baked Brie. A great holiday gift, using fresh or frozen cranberries. Nuts are optional, or substitute another type, like pine nuts. From "The Complete Book of Small-Batch Preserving".
Provided by zeldaz51
Categories Berries
Time 40m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Finely chop orange, peel and all, in a food processor (remove nay seeds first). Combine with cinnamon stick, cloves, water and lemon juice in a medium non-reactive saucepan. Bring to a boil on medium-high heat, reduce heat, cover, and simmer gently for 10 minutes. Remove cinnamon and cloves.
- Add cranberries and sugar. Return to a boil, reduce heat, sand simmer, uncovered and stirring frequently, until berries pop and mixture forms a light gel, about 5 minutes. Remove from heat and cool slightly, then stir in brandy and almonds.
- Ladle into hot half-pint jars and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 497.6, Fat 4.3, SaturatedFat 0.4, Sodium 8.3, Carbohydrate 102.5, Fiber 6.2, Sugar 92, Protein 2.4
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