October 10, 2016 lyukum

Cranberry Gems

Cranberry Gems

It’s cranberry harvest season! Have you been missing fresh cranberries? Like many other passionate cooks, I have my favorite recipes that call for fresh cranberries — sauces, pickles, jams, etc. This one is neither. Why do I call them gems? Imagine a whole bright berry, pleasantly tart inside and with thin sweet glossy coating outside. I usually make a batch of 3-4 jars, keep them refrigerated, and use for everything — to decorate cakes and pastries, to add to salads, to serve with soft creamy cheese or greek yogurt, to top oatmeal, to drop a few berries into a hot demi-glace based sauce for meat and poultry, to make quick cold and hot drinks — the list is endless.

Cranberry Gems
Cranberry Gems
Print Recipe
Prep Time 10minutes
Cook Time 5minutes
Passive Time 24hours
Servings 1.5 pint jars
Cranberry Gems
Print Recipe
Prep Time 10minutes
Cook Time 5minutes
Passive Time 24hours
Servings 1.5 pint jars
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Wash cranberries with warm water. Prepare clean jars and lids. In a sauce pan, mix sugar, water, and spices. Bring to boiling on medium heat.
    Making Cranberry Gems
  2. Add all cranberries at once and mix them with hot simple syrup. The goal of this step is to heat berries without letting them pop, keeping them whole. Listen carefully. When you hear the first pop, turn the heat off, but continue stirring, distribute the heat of syrup equally. Taste one berry — it should be hot inside.
    Making Cranberry Gems
  3. Using a slotted spoon, scoop hot cranberries and spices into the jars. You will need tree 1.5-pint jars and one 0.5-pint jar to fit all cranberries.
    Making Cranberry Gems
  4. Bring syrup to boiling again, pour into the jars with cranberries, and close the lids. Keep in room temperature until cool enough to touch (or for up to 24 hours).
    Making Cranberry Gems
  5. Open the jars and strain bright red cranberry syrup into a pan (keep cranberries in the jars). As you can see, what was in a smaller jar now fits into the three large jars, because cranberries gave up some of their juices into the syrup. Bring the syrup to boiling and boil it for 1-2 minutes to slightly concentrate it. Pour hot syrup into the jars with cranberries, and close the lids. Turn the jars upside down and keep them in room temperature until cool enough to touch (or for up to 24 hours). Repeat one more time. Store refrigerated.
    Making Cranberry Gems
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