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  Triple Cranberry Sauce



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1 bag fresh cranberries
1 cup whole dried cranberries
1 cup unsweetened cranberry juice
1/2 cup orange juice
1/2 cup maple syrup
1/2 cup maple sugar or scant 1/2 cup demerrera sugar
1 Tablespoon freshly grated orange zest

In a large heavy saucepan, combine all ingredients, stir well, cover and bring to a boil over medium heat.
Remove cover, stir, lower heat and simmer until cranberries have popped and liquid is thickened.
Pour into a heat proof bowl, cover with a towel and let cool at room temperature.
Stir again and then spoon into storage or serving containers, cover and refrigerate until serving.
Cover and refrigerate leftovers.

Use as a condiment with meat or fish or on sandwiches.
Serve as an accompaniment on a cheese board.
Try a spoonful on a baked sweet potato or winter squash.
For breakfast use in a bowl of oatmeal or cereal.
Use it to flavor yogurt or a smoothie.
Top a fruit salad, pound cake or ice cream.
Mix with unsweetened whipped cream and eat as is or freeze in a graham cracker crust.

Copyright © 2015 Stefanie Samara Hamblen