Cranberries mashed with sugar
Description
Homemade preserves keep for a long time. It is best to preserve cranberries during their harvesting season. The most vitamin-rich option is considered to be simply berry pulp rubbed with sugar, but for longer storage it is recommended to bring it to a boil, pack it into sterile hot jars or containers, seal tightly, and store in a cold place. The shelf life of such preserves is 2–3 months. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour the cranberries into a deep container, add water, and rinse the berries, removing stems and leaves.
- 3
Step 3
Drain the water and transfer the cranberries to a food processor bowl or a deep container if you will be puréeing them with an immersion blender.
- 4
Step 4
Process for 2–3 minutes. If desired, you don't have to puree all the berries; leave some of them whole.
- 5
Step 5
Place the berry mixture in a saucepan, cauldron, or pot. Add granulated sugar. If you want to replace the sugar with honey, it’s better to do that after the berry mixture has been cooked and cooled; otherwise the honey will lose its beneficial properties. Overall, you can cook the mixture with honey too—the sweetness will remain, and the honey won’t turn into a carcinogen!
- 6
Step 6
Over minimum heat, bring the mixture to a boil, then turn off the heat and immediately pack the cranberries, rubbed with sugar, into hot sterile containers. If you have a modern refrigerator that prevents mold in “live” jam, you can skip cooking altogether.
- 7
Step 7
Serve the prepared treat with tea, cookies, and any baked goods.