It’s almost spring. That means it’s time to start cleaning out the freezer. As usual, there was a leftover bag of cranberries and a couple bags of frozen raspberries (I love a raspberry and mixed berry smoothies.) So, I tried combining the two. It’s a winning combination. From start to finish this took about 15-20 minutes. I love washing, prepping and freezing fruit for smoothies. It makes life so easy. Now, I have another great use for those ready to use bags.
This jam is absolutely incredible on a sliced chicken breast or smoked turkey sandwich. And, tomorrow, it will be the condiment of choice on a grilled cheese (brie) sandwich.
Just a couple stirs and the raspberries begin to melt away.
Cran-Raspberry Jam
makes just under 4 cups
12 ounces cranberries
12 ounces raspberries
2 cups sugar
1 cup water
Combine water and cranberries. Bring to a boil. Add sugar. Simmer until cranberries start to pop and break down. Add raspberries. Simmer gently until the mixture reaches the consistency you desire. Pour into a large bowl, crock and/or containers of your choice and refrigerate.
(It’s disappearing at light speed. We’ve been spreading it on roast chicken, smoked turkey, and roast beef sandwiches galore. And, we’ve added more than a few big, artfully swirled schmears to a couple cheese plates. And, we’ve topped more than a few bowls of Greek yogurt with a little spoonful, too…instant breakfast! We’ve managed to find uses for it… breakfast, lunch, and dinner.)
To be exact, it made just over 3 2/3 cups.
Psst… They don’t call it a spoon sweet for nothing. Warm up a couple of spoonfuls and serve over a little scoop of vanilla ice cream and top with a dollop of whipped cream.
Effortless weekday dessert… divine!
Leave a Reply