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Friday, January 2, 2009

Really, really simple cranberry jelly

Just so you know, I am not against the canned stuff. I just like the homemade so much better and it is so simple.

Hubby likes the canned stuff. With the canned shape. EWW. Ok maybe I am against the canned stuff but it is more of a personal choice thing. I won't force anyone to eat homemade if I am not forced to eat canned.

But this is really good. and since you make it to your taste, you should like it too.



Cranberry Apple Jelly

1 bag of cranberries
1-2 Granny Smith apples
sugar
splash of liquor (optional)

Wash the cranberries and put them in a medium pot. Chop up the apples really fine (unless you want them chunky) and add them to the pot. Pour about 1/2 a cup of sugar on top and stir. Turn on the heat medium, medium high, depends on how closely you want to watch it. Stir occasionally until most of the cranberries have burst. (I usually squash the remaining ones).

Carefully taste it (remember it could scald your tongue) and then add more sugar. Taste again, and add more sugar. Depending on how tart the apples and cranberries are and how tart you like your sauce you may have a lot or a little sugar.

Then if you want, add some liquor for just an added flavor. One year I used cinnamon schnapps, another plain bourbon, this year I used ammaretto. Or you can leave it out.

Pour into a pretty dish and chill.

Just a note: if there are a lot of under-ripe berries, this sauce will jell up tight because of all the pectin in the apple and the under-ripe berries. Not that this is a bad thing, just a warning.

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