Let's just say that you bought several bags of cranberries at the end of the cranberry season and put them in the freezer for a later date. You had big plans for those cranberries, but then, well, you forgot about them. Now is the time to drag them out and enjoy them before they get swallowed by your freezer again...
Notes:
I like eating this plain, but it is also excellent on vanilla ice cream, oatmeal, and luscious lemon loaf cake. I prefer this to be tart, so I add just a little bit of sugar. The sweetness of the strawberries also plays a role, so you'll want to add sugar to taste. Honey could also be used in place of the sugar. The recipe can be doubled. If your cranberries are frozen, there is no need to thaw them prior to cooking.
Ingredients:
1 cup cranberries (fresh or frozen)
1 cup sliced strawberries
1/4 cup water
1-2 tablespoons of granulated sugar
1.5 tablespoons lemon juice
Yields 1-1.5 cups
Mix and Cook:
Rinse the cranberries in a colander. Place the cranberries, strawberries, and water in a medium-sized pot. Cook over medium-low heat until the cranberries begin to pop, stirring occasionally. Add the sugar (to taste) and cook, stirring regularly, until the mixture has cooked down and is thick and jammy. Stir in the lemon juice. Allow the mixture to cool, and store it, well-covered, in the refrigerator. Pin It
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