CERTOÂ® Cranberry Relish

Name: CERTOÂ® Cranberry Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 160
Cuisine: Global
Ingredients: 1 teaspoons butter or margarine; 2 liters prepared fruit (buy about 2 lb. fully ripe cranberries); 1 pouch CERTO Fruit Pectin; 1 teaspoons ground allspice; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 liters sugar, measured into separate bowl; 59 milliliters vinegar; 710 milliliters water

You can never have too many hor d'oeuvre recipes, so give CERTOÂ® Cranberry Relish a try. This recipe serves 160. This recipe covers 0% of your daily requirements of vitamins and minerals. One serving contains 30 calories, 0g of protein, and 0g of fat. Head to the store and pick up vinegar, fruit, certo fruit pectin, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

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Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain jars well before filling.

Place cranberries, water and vinegar in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally.

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Cranberries

Vinegar

Water

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Sauce Pan

Add spices; stir. Measure exactly 7-1/2 cups prepared fruit into 6- or 8-qt. saucepot.

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Spices

Fruit

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Pot

Stir sugar into prepared fruit in saucepot.

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Fruit

Sugar

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Pot

Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly.

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Butter

Pectin

Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.

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Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.

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Water

Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)