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Friday, 30 November 2007

Cranberry & Port Preserve


Cranberries are abundant at this time of year and this preserve would be lovely served in savoury or sweet dishes because it still has that little tang on the taste buds. The port isn’t very visible in taste in this preserve, but adds a little extra touch of splendour for the festive season. This would be lovely as a gift, so why not jazz the jar up a little with a fabric lid or thick Christmas paper and tie with a bow around the lid.


This is the consistency of the preserve - what a wonderful deep red colour from the cranberries.

Cranberry & Port Preserve

Makes 800g (1lb 12oz)

Ingredients
800g (1lb 12oz) fresh cranberries
800g (1lb 12oz) caster sugar
50ml (2 fl oz) Port
Water * see method*
Jam jars – (I used a kilner jar and a small jam jar)
Labels

Method

You will need a preserving pan or a thick-bottomed large pan. Jars & lids, washed and dried, then place the jars onto a baking tray and place into a warm oven to sterilise whilst you make the preserve.

In a preserving pan add all the cranberries, sugar, port and enough water just to cover the bottom of the pan. Place the pan onto a medium heat stir until the sugar has dissolved. Bring up to the boil and keep stirring, (you don’t want the preserve to burn) for approximately 10 minutes or until it has reached setting point. This preserve doesn’t take long to make, due to the pectin in the cranberries being very high.

To test for setting point, place a small plate into the freezer before starting to make the preserve. When you think setting point is reached or it looks a thick consistency, take a teaspoon of the cranberry & port preserve and place onto the very cold plate. Allow about 5 minutes for the preserve to cool and remove the pan off the heat, then with your finger push through the middle of the preserve. It will wrinkle and leave a line down the middle when at setting point. If you haven’t reached setting point, place the pan back onto the heat for a few minutes longer to boil then repeat as before for setting point.

Pot up the preserve into the warm sterilised jars and seal with the lids immediately. When the preserve has cooled place a label on the front and jazz up the jar a little if it’s for a gift.

7 comments:

Happy cook said...

Delicious. I too make them, but in very small quantities.
Here we eat them with guinia fowl.

Rosie said...

Hi Happy Cook,
I bet it tastes wonderful too with your choice of bird. I am hoping at some point before Christmas to bake Nigella's Cranberry Tart from "Feast" her cookbook. I haven't tried this recipe out before so I'm sure this will use up quite a lot of my cranberry & port preserve.

Thanks for popping by and as always your kind comments :)

Rosie x

Happy cook said...

Looking forward for you cranberry tart :)))

Jeena said...

Hi Rosie I would sure love someone to give me this jar of conserve for a gift it looks gorgeous. I bet it would go great with some cheshire cheese yummy! Great post. :)

Rosie said...

Hi Happy Cook :)
I will be making the cranberry tart sometime this month and will keep you posted!

Hi Jeena,
Ooooh what a great idea to serve with cheese mmmmm delicious.

Many thanks for calling by ladies and as always your very kind comments :)

Rosie x

Maria said...

Rosie this looks gorgeous and i am also looking forward to your Cranberry Tart ;o)

Maria
x

Rosie said...

Hi Maria,

Heehee I can't wait to bake this Cranberry Tart from the great review you gave me when you baked yours :)

Rosie x