February is a month when I least think of preserving. Nevertheless, I made some cranberry preserve that lasted not longer than a week (can you even call it a preserve if it didn't have any time to actually go through all the stages to be a mature preserve?!)
A week ago, while I was doing my monthly shopping, I got stalked by bags of cranberries. Yes, those bags kept looking at me when I added to my basket carrots, leeks, beets, cabbages, onions, greens.
Each time I put something in the basket, cranberries would appear either before my eyes or in the corner of my eyes.
When I reached for turnips, my hand somehow piked a bag of cranberries instead.
"Oh, well, if you insist I might do something with you", was my thought, and I added another bag of cranberries to the basket.
"Cranberries make a good winter drink, quick and easy, yet loaded with nutrients. It will make the teenager happy and help him fight his after practice thirst", I convinced myself.
I came home, washed the cranberries and set it aside, still deciding what to do with it. I rotated produce in my refrigerator (something I forced myself to do a few years back, and now doing it on autopilot: saves a lot of food, not to mention money), and found a lone quince. As soon as I looked at it, I smiled and my eyes lit with this spark of adventure: I know what I am going to do!
|Cranberry and Quince preserve (sauce)|
Cranberry and Quince Preserve
- 2 (12oz each) bags cranberries - 700 grams
- 1,5 cups sugar
- 1 quince, cored and quartered
- 2 cups water
In a blender or food processor blend together washed cranberries, quince, and water. If you don't have any of the mentioned equipment, just crash the cranberries with the potato masher. Cut quince into a small cubes with the knife.
Transfer all ingredients to a heavy-bottomed stainless steel or enameled cast iron 6+ Quarts pot.
Bring it to a boil, stirring a few times.
Add sugar, reduce the heat to a medium and simmer for 10 minutes, stir well.
Turn off the stove, and let it rest (uncovered) until it cools down (2-3 hours at least).
Bring the mixture to a boil again, stirring frequently (to prevent scorching), reduce the heat to a medium and boil for another 10 minutes.
Transfer hot preserve into a sterilized pint (500 ml) jar (s), leaving 1/2 inch from the top, wipe the rims of the jars with a clean damp cloth, close with sterilized lid.
Let the jars cool completely (I usually leave it overnight), and refrigerate.
This preserve keeps up to 4 months in the refrigerator (if it stays that long. Not in my house though!)
If you process it by boiling the jars for 10 minutes, it will stay for up to a year (USDA has a resource)
Whether you like it with turkey on your sandwich, or as a dessert with your tea (my personal preference), this cranberry preserve (sauce) would be another homemade addition to your pantry.
Two teaspoons dissolved in a cup of hot water will make a perfect cold remedy, loaded with vitamins and fiber.
Have you ever been "stalked" by a fruit or vegetable on a market? :)
I get stalked by stuff at the market all the time! Kinda fun, actually. ;-) Great idea for preserves - really like this. Thanks.ReplyDelete
Glad you like it John! We liked it too as it was gone in a week! :)Delete
LOL! I love this story. I am stalked by everything at the supermarket. I can go in for two things and come out with a shopping trolley full. I get so many idea's when I shop... although I don't think the produce follows me yet... ;) I love how you have used these cranberries, they obviously knew they would be going to a good home :)ReplyDelete
Thanks! I am glad you had a good doze of smile here. :)Delete
This preserve looks quite good, it as a beautiful color!ReplyDelete
Thank you Kim. I love the color too. I think next cranberry season I'll make more of this preserve, it makes great topping for cookies and filling for cakes.Delete
We just never get fresh cranberries here. Sometimes we can get frozen but it's hard to find those too! It looks like a lovely, smooth sauce Marina!ReplyDelete
I lived in the area where people didn't know how cranberry tastes because it didn't grow there. I was in my 20s when I went to the North and tried wild cranberries for the first time. And I fell in love with it! :)Delete
You're absolutely right Marina. Winter time is not usually time when one is thinking about making preserves. But this cranberry and quince preserve must be sooo delicious, healhty and versatile. I can already imagine how good it will be with a piece of meat :)ReplyDelete
This preserve didn't last too long though, but next season I plan to make more and really preserve it! :)Delete
Beautiful color. Oh yes, I get stalked at the food markets just about on every trip. Go in with intention of getting a few items and end up with many items that were not on the list.ReplyDelete
I know that filling, have some experience of my own in that "department" :) I do try to restrain myself from buying perishables in big amounts though.Delete
What a beautiful color it is! I bet it would be so good on crepes...YUM!ReplyDelete
Hi Della, oh yes, with crepes it went indeed. How did you know? :)Delete
This is the 2nd post involving quince that I've come across in as many days. I need to get to my fruit market and see if they've any quince. I've not seen them but, then again, I've not been looking for them. I'm pinning your recipe, Marina, so that when I find them, I'll be ready. Thanks for sharing your recipe and serving suggestions.ReplyDelete
Quince is a popular fruit in the parts of Europe where I come from. My mother makes a delicious and fragrant preserve just with quince. Because I had just one quince, I used it with cranberries. I also use quince when I make turkey for Thanksgiving.Delete
Ok, Marina, I have no idea what a quince is? Is that lame or what? I do love that you make fresh cranberry juice for your son, what a great idea. You are truly a from the scratch kind of girl. Ok, how do you just do a monthly shopping trip? I'm at the grocery store seriously every other day. All the checkers know me by name and ask what I'm making up for dinner, as I am always picking up items that night for dinner. I feel proud if I actually buy for 2 nights in a row. There's a lot to be learned from you! Maybe you can write a blog post about how you keep everything fresh. It would be helpful to me :)ReplyDelete
Happy Sunday! xoxo, Jackie
I have no idea what many things are, so you are not alone, don't feel bad! :)Thank you on "from the scratch" compliment. Oh no, I don't do just one shopping trip. I make one big shopping for a month, re-stocking dried food, and all other household stuff. For produce I do my shopping at Farmer's Market on Saturday and then some produce I buy in the store (depending on Season, I can do shopping only on Farmer's Market). As of cooking I don't go to the store if one or two items on the recipe is missing, I just play around and cook without it. I am too lazy to get dressed, drive the car to the store, stay in line just to pick a few missing items... :)Delete
We were just discussing jams at breakfast...and the ordinary raspberry and strawberry are too sweet for my taste. BUT your wonderful cranberry quince preserves would be perfect...plus the color is just plain gorgeous!ReplyDelete
Thank you Lizzy. I was amazed by color myself, as I took those photos late at night.Delete
That looks so good!!! I love cranberries they are so good for you! I actually take cranberry tablets because they are hard to get here and they help with some of my minor health issues.ReplyDelete
Yes, cranberries are know by native northern people for it's healing qualities. And they've been using it for much longer than we do, so they know better, I guess. :)Delete
Oh my! This looks so good! On bread, in a cut of hot water like tea.ReplyDelete
Yes. Granny Smith apples OFTEN stalk me. And win. Concord grapes do the same to me when they are in season and available.
OK Sheila, now I want Granny Smith apples and it will be stalking me next time I am in the supermarket. And I am not at home this days, I am in Seattle, so what I am going to do with those apples in the hotel room?! :)Delete
As a crazy preserver, I am always in search of new ideas and yours is definitely original and looks particularly flavoursome. I also don't preserve much in winter, but there are certain things, like cranberries, that cannot be put into jars in other seasons. Splendid idea!ReplyDelete
Thank you Sissi, I did like what came out of my experiment. And everyone else liked it too because it was gone too fast! :)Delete
What a delicious spread my friend, I want brekkie now :DReplyDelete
Choc Chip Uru
Thanks Uru. Now, tell me what brekkie is? :)Delete
Looks so good, Marina! And the Cranberry drink, too. Those colors are just gorgeous. Good for you for preserving things, too...even if it only lasts a week :)ReplyDelete
Thanks Averie! I would like to have some of that drink right now as I am so cold! We are in Seattle, where my husband is having a job interview, and the weather is not particularly warm and sunny. I forgot how rainy and cold it could be up here! :) I would't mind even a cup of coffee!Delete
Dear Marina this preserve looks delicious...I love your story and how the cranberries have 'decided' to come back home with you!!ReplyDelete
Thank you Rita! Yes, sometimes the same happens with other fruits and vegetables, and then I have to get creative! :)Delete
I only think of preserves in the summer. But what a lovely idea to enjoy winter fruits. Thanks for sharing it looks delicious!ReplyDelete
I know, it was so weird to make preserves in the middle of the winter! Thanks for your comment! :)Delete
This preserve looks so good Marina...van you believe that I never had quince? Nothing like homemade preserve. Beautiful pictures as well.ReplyDelete
Hope you are enjoying your week :)
Thank Julianna, we did enjoy our week indeed, although it was quite busy. We were in Seattle, the city of fun, fish, and friends. It was a business trip but we were able to see many of our friends too. Now I am getting back to normal slow paced Southern life. :) When you see a quince, buy it and try: it has a lot of flavor and can be used in sweet and savory dishes (I use it to stuff turkey for Thanksgiving dinner).Delete
I do preserves all year around, now I am in vegetable stage-)) Looks absolutely scrumptious!ReplyDelete
What are you preserving now? That's interesting because to me it was a new experience to preserve in the middle of the winter. Please, do share! :)Delete
Marina, winter is a very good season to make some jams. Lemons, oranges, cranberries - very healthy and delicious. I love the combination of your ingredients. Very good!ReplyDelete
Oh, I see! I need to make some lemon and lime preserve. Never worked with citrus though, I think I need to learn from you. :)Delete
I do preserves mostly with summer fruits that I love! I love the color of your preserves Marina and I bet these will not last long either!ReplyDelete
Katerina, you are absolutely right: it didn't last even a week! Everyone kept digging into the jar until it was all gone! I need to buy more cranberries if they are still around. :)Delete
I've never used fresh cranberries in my cooking. I didn't grow up with it and I really don't know what to do with it besides cranberry sauce for the Thanksgiving time (even so I have never used). Such a beautiful color that brightens your day. :)ReplyDelete
Hi Nami, I need to tell you that I didn't grow up with cranberries either. At some point we lived in the North, and then I discovered a new taste of northern berries: cranberries, lingonberries, cloudberry and just fell in love with all. I was afraid to go into the woods to pick it but I was buying it bulk from people. It would be our vitamin source for a whole long winter. And since then I am a big fan of any of those berries. :)Delete
Damn, I wish I could get stalked by bags of cranberries. We only get them over Christmas here and they sell tiny little punnets of them for vast quantities of hard-earned cash. About €4 for a tiny tray of them (about 100g I think). I can't believe you have quinces already? Don't they have the most incredible aroma?ReplyDelete
Wonderful looking preserve - I can just imagine the flavour... I bet it would go great on my morning oatmeal!
Hi Charles, I am sure the once that you see in the stores are wild. Here, in US cranberries are cultivated. They taste different from what I am use to, but still very good. When we lived in the Arctic North, we ate wild cranberries, that I was buying from local people. Oh, they tasted good!Delete
The quince that I stumbled upon in my fridge was from last year harvest. You don't see them that often in the stores here, so when I do see it, I buy a few pounds as they keep well in refrigerator. And that was the last one I found and used to make preserve. It had an amazing aroma indeed. I use quince to bake turkey, imagine how good that tastes and smell! :)
Hi Marina, I've been so out of touch with my favorite blogs, and especially my blogger friends in the last couple months. I missed you and your fabulous blog. I thank you so much for your caring and kind words...it has meant so much to me!ReplyDelete
Your Cranberry Quince preserve is so perfect, brightly colored, the texture is so amazing...just love the pieces of the cranberries that I would just scoop out with a spoon to eat as a dessert, but spreading it on a favorite nice slice of baguette as you have featured would simply be 'divine'! xo
Hi Elizabeth, I was thinking of you wandering how is everything going after you had that surgery. Glad to see you here! And glad to hear that you are doing much better. Please, do take care of yourself!Delete
I made two varieties: one with berries and the other one completely blended. I need to tell you that I like with berries one better too. Although this one was perfect on cake.
Thanks for stopping by, I missed you, dear friend! :)
this looks lovely. how vibrant the colours are as well! i want this on crusty bread!ReplyDelete
Thank you! Oh yes, on a crusty bread it was all eaten quite fast if you ask me! :)Delete
I love the idea of this jam and anything with cranberries, this would be brilliant to add to just about any dessert!ReplyDelete