Cranberry Blaahg

raw materials

raw materials

I’ve never been the type of person to suffer from any holiday blues, but this does not mean that I don’t appreciate that others do.
So of course, my answer to holiday depression is….(wait for it) food!
Cranberries, ruby red on the plate with their combination of sweet, tart, and bitter flavors can be transformed in so many ways.
I love the various consistencies ranging from gelatinous (hello, my daughter’s favorite canned variety which keeps it’s shape for life, with the ridges still visible even after removed from the can) to the smooth and silky yet still textural conserve version, which is my favorite.
I’ve been making this raspberry version of cranberry sauce for years – because I love raspberries and California raspberries, while not local, are pretty good in November combined and cooked with cranberries.  I’d be telling a lie if I didn’t say that I am hesitant to even share how simple this recipe is, because I’m pretty sure people think it’s a big deal to make. (Shhh).  Get over your holiday blues with my Cranberry Blaahg and recipe for fast, fresh, simple + delicious conserves.

Cranberry Raspberry Conserves 

  •  2 pints of fresh raspberries
  • 16 oz fresh cranberries (rinsed, picked, stems removed)
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 cup water
  • 2 TBS Chambord black raspberry liquor (optionally delish)

One of the beautiful things about this recipe is that there are only 5 ingredients + water.

 Combine everything together except the Chambord, in a large pot.  Be sure the pot is ample enough, as this mixture will bubble and foam up. Notice my smaller sized pot which bubbled over into a very sticky mess…don’t do this!
Cook on a medium high heat until everything starts to bubble and foam.
Bubbling cranberries and raspberries

Bubbling cranberries and raspberries

Reduce your heat to medium and stir.
When you start to hear the cranberries pop and everything starts to break down and looks saucy, you are done.  Add the Chambord now, if you choose to use it.
cooked and reduced berries, sugar and water

cooked and reduced berries, sugar and water

Because cranberries are naturally high in pectin, the conserves will be naturally jelled upon cooling.  Additionally, you will be happy to know that cranberries are an antioxidant and a super food.
Cool and refrigerate, conserves will keep for up to a week (if it lasts that long).  Excellent on cold meat sandwiches (turkey, pork, roast beef, chicken or ham – you choose) and as a condiment with cheeses.
Cranberry Raspberry Conserves

Cranberry Raspberry Conserves

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