How to Cook Cranberries
It's practically an American rite of passage to understand how to cook cranberries. With this easy recipe you will be a natural in no time.
-Hey everyone! I'm Judith. Well, today, I'll be showing you how to make a Cranberry, Clementine, Pumpkin Seed Conserve. That's a tongue twister for you. Yes, we'll be making this fruity, flavorful, lovely, jolly. So, what you'll need for this is three clementines, one and a quarter cups of sugar, one cup of water, one 12-ounce bag of fresh cranberries, and half a cup of roasted pumpkin seeds. So, there are a few steps to making this conserve, but first of all, in a medium saucepan, we're gonna get it to a medium high heat and we're gonna add in our clementines, skin on, and we're gonna add in enough water to cover the clementines. So, we wanna get them fully covered. Now, we're gonna simmer this for about 8 minutes until the skin softens and it's easy to chop up. So, we let the clementines simmer there for about 8 minutes. We've drained them off and, now, we've let them cool. Make sure they're cool enough for you to be able to handle because, now, we're gonna give them a nice rough chop. So, everything should be much softer. The skin should be softer. We're just gonna chop them up roughly. It doesn't need to be anything pretty and you can remove any seeds that are there as well. Still a little hot, but it's all right. Not too bad. So, we'll do the same for all the clementines. So, once we've coarsely chopped our clementines, we can pop them back in our saucepan and we're gonna add in our sugar and our water now, so and it goes. That's gonna be lovely and sweet once we've got it simmer. Water goes on top there, that one cup. So, we'll get it to a medium heat, medium low, and we're gonna let that simmer now for about 30 minutes until the peel is nice and sweet. So, our clementines have been simmering for about 30 minutes now. They are nice and soft, and it's smelling absolutely fabulous in this kitchen. So, the next step is to cut in our cranberries, so in they go. We wanna cook them for about 6 minutes until they pop and squeeze and burst and release all of their flavor and color. So, we'll just mix that in a little. Wow! Look at those colors and flavors. And make sure it's on about a medium high heat and we're gonna let that cook for about 6 minutes. So, our cranberry and clementines have been cooking out there for another 6 minutes. The cranberries have popped. They've softened. They're all lovely and juicy and, honestly, this kitchen is smelling fantastic and it's looking just wonderful. [unk] you gotta look at this. So, we're gonna transfer this lovely thick mixture now into a bowl, scrape all the sides, get all of that lovely mixture in. Wow! Look at that. Now, we can cover that and let it refrigerate for up to 3 hours that it get nice and cold and then, after that, we can stir in the pumpkin seeds and it's ready to serve. So, we've taken our cranberry clementine preserved from the fridge. It's been in there for about 3 hours, nice and cold now, that is looking and smelling fantastic. So, before you serve that up, let's just fold in some of our roasted pumpkin seeds and it goes on. Look at that. Just beautiful. And this can-- could be kept in the refrigerator for up to two to three weeks. So, when you're ready to serve it, then you can fold in your pumpkin seeds. Oh, delicious. Really beautiful, colorful. What a fantastic conserve to make at home. So, there you go. That is how you make a cranberry, clementine, pumpkin seed conserve.