Spiced Cranberries
Emiline220 has cooked this"Not only does this simple recipe taste great, but it will make your whole kitchen smell heavenly. It smells like Christmas to me." - Emiline220
8
Side Dish
prep: 15 min / cook: 1 hour / total: 75 min
- 4 cups fresh cranberries (frozen is fine, thaw beforehand)
- 2 cups water
- 3 cups sugar
- 3/4 tsp. cinnamon
- 3/4 tsp. ground cloves
- Pinch of ginger
Wash cranberries and drain; set aside.
Combine sugar, water and spices in large saucepan, bring to a boil.
Add cranberries; cook for 7-10 minutes or until cranberry skins pop.
Reduce heat to low/medium-low and simmer for one hour, stirring occasionally.
Remove from heat and let cool.* Chill in fridge for at least 2 hours. Best served cold or room temperature.
*Note: At this point you can strain out the seeds if you want. I did this by pouring everything through a large colander to separate the juice/seeds and the berries. Then I strained the juice through a fine strainer to separate the seeds. Then I poured the juice back in with the cranberries.
Combine sugar, water and spices in large saucepan, bring to a boil.
Add cranberries; cook for 7-10 minutes or until cranberry skins pop.
Reduce heat to low/medium-low and simmer for one hour, stirring occasionally.
Remove from heat and let cool.* Chill in fridge for at least 2 hours. Best served cold or room temperature.
*Note: At this point you can strain out the seeds if you want. I did this by pouring everything through a large colander to separate the juice/seeds and the berries. Then I strained the juice through a fine strainer to separate the seeds. Then I poured the juice back in with the cranberries.
Fruit
