Popular Posts

Did you see the new Clear Jel Jam post?? New products for the SB Canning Store!

Wednesday, November 30, 2011

Cranberry Sauces - Persimmon and Quince

At my mom's in Las Vegas I came across two great recipes that sounded fantastic to prepare for the rest of the holiday festivities. I also found a good "re-purpose" recipe for cranberry sauce to make a meatball or egg roll dipping sauce. Yes, again Cranberries are the theme! I have some very impatient FB followers who would like these recipes so pictures will follow this weekend when I make them! Enjoy

Sweet and Sour Cranberry Dipping Sauce

Bring 1 pint of wholeberry cranberry sauce, 1/3 cup firmly packed light brown sugar, 1/3 rice wine vinegar, 1/4 cup soy sauce, and 1 1/2 T. grated fresh ginger to a boil in a small saucepan over medium heat. Cook stirring ofter for 2 to 3 minutes or until cranberry sauce is melted and sugar is dissolved. Remove from heat and cool completely, about 30 minutes. Makes 2 cups. From Southern Living: November 2009


Persimmon Cranberry Sauce
3/4 lb fresh cranberries (3 1/2 cups)
1/4 cup dry red wine

2 T. water
1/2 star anise
2/3 cup sugar
3 firm ripe Fuyu persimmons about 1 lbs (1/4 inch dice)


Bring cranberries, wine, water, star anise, 1/2 cup sugar to boil in a heavy saucepan for 10 minutes till cranberries start to pop, stirring occasionally. Reduce heat and simmer 5 minutes. Taste recipe and add the remainder of sugar if necessary. Discard star anise. Fold in persimmons and simmer for 5 more minutes while you prepare jars. Fill 5 half pints with recipe, remove air bubbles, and fill to 1/4" headspace. Wipe rims and add hot lids/rings. Process in water bath for 10 minutes at rolling boil.
From Gourmet Magazine November 2010

Cranberry Quince Sauce

1 3/4 lb. quince (2 large)
4 cups water

Erin & Vanessa's Quince and Cranberry Sauce
1 1/2 cups sugar
3 1/2 cups fresh cranberries

Peel  quarter and core quinces, reserving peel and cores, then cut quarters into 1/4 inch pieces. Tie up peel and cores in cheesecloth. Bring water and sugar to a boil in a 4 quart heavy saucepan, stirring until sugar is dissolved, then add quince and cheesecloth cundle and simmer, partilally covered, until quince is tender, about 1 1/2 hours. Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes. Drain mixture in a large medium mesh strainer set over a bowl, discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid to pan and boil, uncovered until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes. Stir together syrup and cranberry mixture and bring to a boil, remove from heat.

Ladle mixture into sterilized jars. Remove air bubbles and fill to 1/4" headspace. Wipe rims and add hot lid/rings. Process in water bath for 10 minutes once it returns to a rolling boil.
Make 4 cups. 
From Southern Living: November 2009







Printfriendly

More Amazing Recipes and Tips on Canning



Related Posts Plugin for WordPress, Blogger...