Cran Cherry Relish
The recipe is using honey and apple juice to naturally sweeten and round out the flavor by adding the ginger!
- 6 ounces frozen cranberries
- 6 ounces frozen sweet cherries
- 3/4 cup apple juice
- 1/2 teaspoon minced ginger
- Pinch of salt
- 1 to 2 tablespoons honey (optional)
- 1/4 cup bottled lemon juice
In a stainless steel or enameled dutch pot combine thawed cranberries and cherries. Add apple juice, ginger and honey if desired. Heat to a simmer.
After about 10 minutes the cranberries will start to pop. Increase to medium heat.
Add lemon juice and continue to stir till the cranberries are opened and the mixture mounds on a spoon, about 15 minutes. Watch for the splatter. Remove from heat.
Filling the jars:
On a dishtowel place your hot jars and fill with the the mixture. Using your funnel ladle into each of the jars leaving ½” headspace. Remove air bubbles and refill to the proper headspace if necessary.
Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.