The red cranberries, about one to two centimeters thick, are real all-rounders. They can be preserved and used in many different ways, and we present some of the best recipes here.

Basic recipe for classic cranberry jam

  • 500 grams fully ripe cranberries
  • 250 grams of preserving sugar 2:1
  • three to four prepared jam jars

Wash the cranberries carefully and mix them in a saucepan with the preserving sugar. Bring the mixture to the boil and let it simmer for several minutes until the mixture gels. Then immediately pour into the prepared glasses and close the lid airtight. You can vary the basic recipe as you like and add other fruits and/or alcohol. Cranberry jam also tastes delicious in a composition with pears, cinnamon and amaretto, with sweet apples or in a multi-fruit jam.

Cranberry sauce for hearty dishes

Similar to the jam, you can also make a cranberry sauce that goes particularly well with savory venison or cheese dishes. In this respect, you can use the cranberry similar to lingonberries, after all, the heather plants are even related to each other.

500 grams of fresh cranberries
250 grams of sugar
300 milliliters of water
juice of a lemon

Place the berries in a large saucepan with the water and let the mixture simmer. After about 10 minutes, add the lemon juice. Only now does the sugar go into the pot. Let the mixture cook for about five minutes, stirring constantly. Then fill them into prepared twist-off glasses. Incidentally, you can also prepare the sauce with 350 milliliters of orange juice instead of water and lemon. Some grated orange peel and a cinnamon stick also fit in there very well. This variant also tastes fantastic as a compote.

Basic cranberry jelly recipe

600 grams of fresh and washed cranberries
900 milliliters of water
1000 grams of sugar

Before you prepare the jelly, you must first get hold of the cranberry juice: To do this, add the berries to the water and boil the mixture for about 15 to 20 minutes. The cranberries should now be very soft. Take a large cheesecloth, fold it in half and hang it in a large pot. Put the cooked berries in the cloth and let them drain for about 12 hours. Then you can mix the berry juice and the sugar, bring to the boil and simmer for another 20 minutes. Now fill the still hot jelly into prepared jars and seal them tightly.

tips and tricks

The next time you make a Sunday roast and prepare the sauce, stir in two tablespoons of cranberry jelly - it tastes great with almost any meat dish!

Category:

Vegetable garden