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Full Online Book HomeLearning KitchenPreserving - Conserve - Cranberry Cherry Comserve
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Preserving - Conserve -  Cranberry Cherry Comserve Post by :Duane Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2175

Click below to download : Preserving - Conserve - Cranberry Cherry Comserve (Format : PDF)

Preserving - Conserve - Cranberry Cherry Comserve

4 cups cleaned cranberries, coarsely chopped
4 cups sugar
2 cups dried sweet cherries, coarsely chopped
1 cup chopped pecans
1 orange
1 cup seedless raisins
2 cups water
1 pouch liquid pectin

Prepare home canning jars and lids according to manufacturer's instructions. Cut up orange, remove seeds and finely chop or grind in a food processor or blender.

Combine cranberries, cherries, orange and water in a large (six to eight quart) sauce pot. Simmer over medium heat 5 minutes, stirring occasionally. Add sugar, pecans and raisins and bring to a full, rolling boil. Boil hard one minute, stirring frequently. Remove from heat and stir in liquid pectin.

Carefully pour hot conserve into hot jars, one at a time, leaving one-fourth inch head space. Wipe jar rim clean, place lid on and screw band down evenly and firmly. Place closed jar in canner. Repeat for each jar. Process 15 minutes, plus one additional minute for each 1,000 feet above sea level, in a boiling water bath canner. Yield: about six 12 ounce jars.
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Preserving - Conserve -  Cranberry Conserve Preserving - Conserve - Cranberry Conserve

Preserving - Conserve -  Cranberry Conserve
By Jill Nice 1 kg./2lb. 4 oz. cranberries 2 large sweet oranges 600 ml/1 pt. water 100 g/4 oz. large seedless raisins 100 g/4 oz. shelled walnuts 500 g/1 lb. 2 oz. soft brown sugar 200 g./7 oz. white sugar Wash and stem cranberries, wash and finely slice the oranges, removing the pips and put both fruit into a preserving pan with the water. Simmer gently until tender. Wash and chop the raisins, chop the walnuts and add these with the warmed sugar to the conserve, heat gently, stirring well until the sugar has dissolved. Bring to the boil and boil

Preserving - Chutney Tomato Chutney (kasoundi) Preserving - Chutney Tomato Chutney (kasoundi)

Preserving - Chutney Tomato Chutney (kasoundi)
90 g. black mustard seeds (regular mustard seeds can be substituted) 250 g. fresh ginger peeled and chopped thinly 500 ml. malt vinegar 125 g. garlic peeled and chopped 60 g. frsh green chilles seeds removed (more or less to taste)2 kg. firm ripe tomatoes, chopped (leave skins on)250 ml olive oil 30 g. turmeric powder 90 g. cumin 40 g. chili powder 250 g. brown sugar 60 g. salt Mince ginger, garlic and chilis with 50 ml. of vinegar in food processor; set aside. Heat oil until very hot and add mustard, turmeric, cumin and chili powder.