Even though this says it is jelly , there are pieces of fruit in here because here in my house we love it chunky. It gives a nice bite I make this every thanksgiving. My husband loves this on his toast. This is a first pectin and sugar free recipe I made. It is very simple and is very enjoyable.
Equipment: A sauce pan. A colander for washing the cranberries. A pairing knife for cutting an apple in tiny pieces. A cutting board for prepping, a sterile mason jar for storage.
Ingredients: A package of fresh cranberries, 1/2 cup turbinado sugar, 1/4 cup water, 1 apple cut in tiny pieces. 1 tsb lemon juice.
Method: wash the cranberries and put it in a sauce pan with 1/4 cup of water, add 1/2 cup of turbinado sugar. Boil the cranberries until it pops and it turns to mush, while you are at it turn the flame down to low because it pops like crazy at this stage then it starts to get thick. Add the apple you made in to tiny chunks and add it to the cranberry. Cook these till it gets soft and the jelly thickens up some more then add your 1 tsb lemon juice. Cook it for 30 more seconds then it is ready. Let it cool completely before you put it in the mason jar. Use teaspoon to get the contents from the sauce pan to the jar.
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