Cranberry Juice & Jam
 

New Jersey has a significant cranberry industry; so I decided to make my own juice and jam. Its terrific! I spent $3 dollars for 4# of berries. I have use about a 1# and the yield is 2 gallons of the best tasting cranberry juice imaginable. I intend on hand pressing the berries a bit before reducing them to a jam. The juice from that pressing should really boast the intensity.
The result is far better than the commercial ocean spray juice.

1# of Cranberries
1 Gal of Water
Boil, Strain, Chill

Total time invest 25 minutes. I check it twice during that time period.

I added 7 packages of equal, and a bit of cured ginger the kind you get with sushi, awesome.

You could use anything to flavor this juice - Thyme, Lemongrass, spices, etc.

Chef Penn,

That sounds great tasting, and wow, you could bottle it and call it, "Chef Penn Spray," juice or something?:cool:

Canning and preserving is an Art form indeed. My Grandma used to can her own preserves, and my Dad still does from time to time.

Are you serving that particular item on your winter menu?

Holly:munchin

Good stuff! I help my 91 year old mother make strawberry and Apricot preserves. Last year was a slim year for apricots so it was just strawberry..

Sounds very good!

Nice! Looks delicious.

Around here there's an abundance of high bush cranberries that gain a lot of flavor after the first frost, but are always very, very tart. We put up a dozen or so pints of cranberry jelly. But my favorite are the wild red currents that grow by the river in heavy, easy-to-pick clusters. They make the best jam, ever.

I'll have to experiment with added flavors with the cranberries. Might help with the tartness.

Susan

Something to remember about artificial sweeteners- some cook out and lose their sweetness above 180 degrees, so it should be added after the product has cooled down. I used to own a pie business and we made a couple of no sugar pies. We would make the filling then add ice to cool it down then add the sweetener...