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Yeah, it has nuts.. but
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Posted by
got_bullmastiff (
My Page) on
Sat, Nov 22, 08 at 10:53
| This is my great grandmothers cranberry relish recipe. I'm wondering if any of the experts here would look at this and see if you would can it. I'm thinking of giving it as gifts so please take that into consideration. I would also be multiplying the recipe but this is the original.
3/4 cup sugar
1/4 tsp ground cloves
1/4 tsp all spice
1/4 tsp cinnamon
1/2 cup apple cider
12 oz bag of whole cranberries
1/2 cup walnuts
1 med apple cored and choppped.
Cook on stove top until slightly thickened. It's best to make a day ahead. |
Follow-Up Postings:
RE: Yeah, it has nuts.. but
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| I would leave out the nuts. Once its heated and cooked it could set up as a jelly. Chopped and mixed at room temps it will not set up, but because it needs to be heated to properly can, it could get the natual pectin to set it up very thick. |
RE: Yeah, it has nuts.. but
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| I don't see a problem with the nuts. It's pretty high-acid with the cranberries, cider and apple. I'd toast the nuts. They hold up better in a conserve. Carol |
RE: Yeah, it has nuts.. but
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| I usually cook it until it's pretty thick.. just because that is how I like it... what do you think? 20 minutes in a bwb? I'm thinking 1/2 pint jars. |
RE: Yeah, it has nuts.. but
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| Should be fine. Toasted nuts would be fine too I guess. Easy on the clove as its quite strong and may overpower the cranberry flavor. Allspice may also be omitted if you prefer more berry taste |
RE: Yeah, it has nuts.. but
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| 10 minutes would probably be sufficient for 8-oz. but 15 or 20 will do no harm (have no significant effect on quality) so process according to your comfort level. Carol |
RE: Yeah, it has nuts.. but
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