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Want to cook delicious dishes Cranberry? Blueberry jam recipes blueberry, blueberries, cranberries and orange marmalade, raspberry preserves are 3 simple, quick and delicious for your juices flowing production.
Here are recipes to try at home:
1. Cranberry Conserve
Ingredients:
- 2 medium apples
- 3 cup sugar
- 3 / 4 cup water
- 4 1 / 2 cup cranberries
- 1 tablespoon grated lemon peel
- 1 / 4 cup cream decassis
Directions:
- Peel, core and coarsely dice the apples.
- Heat sugar and water in heavy large saucepan over low heat, shaking pan occasionally, until sugar is dissolved.
- Add the blueberries, apples and lemon peel. Bring to a boil.
- Reduce the heat to medium and cook until consistency of thick jam, stirring often about 20 minutes.
- Season with salt Mix in Cassis.
- Completely cool before serving (can be stored in the refrigerator for 1 month.)
2. Cranberry-OrangeJam
Ingredients:
- 4 cups (1 pound) fresh or frozen cranberries
- 3 cup water
- 3 / 4 cup orange juice
- 1 / 4 cup lemon juice
- 4 cup sugar
- 2 pouches liquid pectin Sure
Directions:
- Qt pan Place cranberries and water in a heavy soil 8-10.
- Bring to a boil over high heat, reduce heat and simmer, covered, until soft (about 10 minutes to start), pop.
- Drain and reserve liquid.
- Place the blueberries in a blender or food processorProcessor and whirl until smooth, add enough reserved liquid to berries to 4 cups.
- Berry Return puree to pan.
Stir - In orange juice, lemon juice and sugar until well blended.
- Bring to full rolling boil over high heat, stirring constantly bit ', then bring to a boil, stirring for one minute.
- Remove from heat and stir in pectin all at once.
- Without Skim foam.
- Jam Ladle hot into hot, sterilized half-pint jars, so that 1 / 4 "headspace.
- Clean and rimsFillets clean, seal, blah, blah, blah.
- Process for 5 minutes in boiling water bath.
Makes about 6 pints.
3. Cranberry-Raspberry Preserves
Ingredients:
- 6 Raspberry Cup (3 liters)
- 2 1 / 2 cup sugar
- 3 Cup blueberries (12 oz bag)
- 1 / 4 cup fresh orange juice
- 1 grated rind of 1 orange
Directions:
- Mix 1 cup of the raspberries and sugar in a medium bowl and let stand for 1 hour.
- Mix the blueberries and theremaining sugar in a shallow saucepan over high heat and get responsive.
- Stir constantly so the sugar does not burn up to The Cranberries start to release juices, about 5 minutes.
- Continue to cook until all the cranberries have emerged, and the mixture thickens and comes to a boil.
- Skimming any foam at the top and continue to cook and stir until the mixture is thick, about 10 minutes. - Add the raspberries and all their juice and cook for 10A minute more.
- Mix the orange juice and zest for life.
- Remove a small amount of marmalade on a saucer in the freezer for 5 minutes.
- If the mixture is put aside, such as wrinkles, is ready. If not, continue cooking for 5 minutes and try again. - When the preserves are the right consistency, reduce heat and simmer in a pan of hot sterilized jars.
- Wipe the rims clean with a damp cloth and seal with new lids and metal rings.
- Process in a hot water --Bath for 5 minutes.
- Remove, cook, read seal, label and store.
Fa 4 glasses of beer.
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