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Author Topic: Cranberry and Claret Jelly  (Read 131 times)

squirrel

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Cranberry and Claret Jelly
« on: December 09, 2013, 01:30:23 AM »

Cranberry and Claret Jelly

2lb / 900g fresh or frozen cranberries
12 fl oz / 350 ml water
Approx 2 lb / 900g preserving or white granulated sugar.
8 fl oz / 250 ml claret.

Method
Wash cranberries if fresh, put in a heavy based pan with the water, cover and gently bring to the boil. [keep pan covered as cranberries can pop as they boil and can pop out of the pan]
Reduce the heat and simmer for around 20 mins until the fruit is soft. Make sure all the cranberries have burst by pressing to the side of the pan if needed.
Place fruit pulp and juice in a jelly bag and hang for several hours, preferably overnight
Do not squeeze the jelly bag as this will make the jelly cloudy.
Add the wine to the juice and measure adding 14 oz / 400g sugar to each pint / 600 ml.
Heat the mixture gently, stirring occasionally,  and do not allow to boil until all the sugar has dissolved.
Bring to the boil and boil rapidly until jelly reaches setting point [approx. 10 mins]
Remove from heat and skim any scum from the surface with a slotted spoon
Pour into warmed, sterilized jars, cover and seal.
Store in a cool preferably dark, place and use within two years.
Once opened it will keep for up to 3 months in a refrigerator.


If like me you don't like to waste anything, then press the drained pulp through a sieve, weigh the sieved pulp and add 14 oz sugar to each 1 pound pulp and the juice of a lemon.
Stir over a gentle heat until the sugar has dissolved.
Gently simmer, stirring frequently to stop the mix from sticking.
Keep simmering until you can draw the edge of the spoon to leave a clean cut in the fruit paste.

Leave to stand for a few moments whilst you line a shallow baking tray, or several small ramekins with cling film.
Pour into the tray of moulds and flatten with the back of a metal spoon.
leave to set.
This is divine cut into thin slices and served with cheese or cold meats.
It can also be placed in the bottom of a dish and baked covered with sponge, added to apple pies, stewed fruits etc.

Because this is a very old fashioned way of preserving, long before fridges and freezers, this seems to keep for ages just wrapped in cling film and kept cool.


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squirrels are often out their trees but never short of nuts.

Big Gee

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Re: Cranberry and Claret Jelly
« Reply #1 on: December 09, 2013, 12:58:04 PM »

ThU432:-) Every one a WINNER from you squirrel!

 
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squirrel

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Re: Cranberry and Claret Jelly
« Reply #2 on: December 09, 2013, 02:48:28 PM »

 RedFaced:-( Why thank you kind sir.

I experimented a lot during the first couple of years until I found firm family and friend favourites, but I still like to try something new each year.
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squirrels are often out their trees but never short of nuts.

Big Gee

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Re: Cranberry and Claret Jelly
« Reply #3 on: December 09, 2013, 04:09:37 PM »

Well this one sounds like a guaranteed winner squirrel!  clap:-)
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rugbypost

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Re: Cranberry and Claret Jelly
« Reply #4 on: December 09, 2013, 06:09:02 PM »

Have just sent this to my Son- in-law he will love this  thanks again Squirrel do you have one for a good Hot Pot do you promise not to hide your Nuts  RedFaced:-(
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