(2) 12 oz bags fresh cranberries - rinsed
(2) c. sugar
(2) c. water
Bring these ingredients to a boil and and let them cook about 10-12 minutes. They'll start popping and making noise : )
They look like cranberries in the snow!
They're starting to pop!
At the end of about 12 minutes they've reduced down to this!
Remove the cranberries from the stove and let them cool a bit.
Meanwhile zest 3 nice size oranges and juice 2 of them. You'll hopefully end up with about 3/4 of a cup of juice. Set aside zest and juice.
Take about half of the cooling cranberries and push them through a sieve. The idea is to push them through to release the pectin (that's what makes it thicken as it cools). Don't throw away what's left behind in the sieve!!! That's where all the nutrition is! Mix it all together with the other half of the cooling cranberries that didn't get pushed through the sieve.
Add your orange juice and zest to the cranberries and mix well : )
You'll end up with this! The color is amazing! The taste is out of this world! You'll never want to eat congealed cranberry out of a can ever again!
I love this cranberry on pancakes, waffles, vanilla ice cream, and my favorite marzipan white on white cupcakes I'll be blogging about in my next post!