![]() ![]() To make sugared cranberries: whisk together 1 egg white and 1 Tbs. Remove jars, cool, and store for up to one year. Turn off the heat, and remove canner lid. Process in boiling water bath canner for sea-level baseline 15 minutes (adjust for altitude wherever you are!). Wipe rims, add new sterilized lids and clean rings. Ladle hot jam into jars leaving ¼” headspace. Boil hard for one minute, then remove from heat. Stir to combine.īring to a high boil that cannot be stirred down (as for jam), add the liquid pectin, and stir constantly to avoid scorching. Add the ginger, orange zest, and vanilla extract. Purée until smooth using an immersion blender (or in batches- careful!!!- in a regular blender). Remove the spice bag, and remove pan from heat. Boil on med-low gently, stirring frequently to avoid scorching, for about 15-20 minutes, or until cranberries have burst and the apples are very tender. Reduce heat, and boil gently for 5 minutes.Īdd cranberries and apples, and return to boil. Bring to a boil, and stir constantly until sugar dissolves. To a very large non-reactive saucepan, add sugar, water, and spice bag. Make a spice bundle with a large square of cheesecloth: add cinnamon sticks, allspice, and cloves. Here are the recipes I came up with, based very loosely on the Ball book’s Cranberry Rum Sauce. If you are a beginning canner, or just want to have pretty much The Bible of Canning on hand, THIS, my friends, is the book for you. In case you hadn’t heard: Botulism sucks. As I often do, I referenced the Ball Complete Book of Home Preserving (ed by Judi Kingry and Lauren Devine) to make sure my acid levels would be appropriate for canning to avoid the cooties. Cranberries are perfect for canning projects: they are easy to process (no peeling, seeding, etc.), take on flavor well, and already have a lot of natural pectin, which means they gel delightfully well. Really I do.įor the past couple of years, I’ve been experimenting with making a cranberry jam. I was MORE than happy to do so, and even more excited about the substantial research and testing needed to get the job done. My super-hip friends Fat Tire Ale and Cosmopolitan recently asked me to curate-which it seems is a fancy-schmancy word used everywhere now for ‘make shit up’ as opposed to the ‘curatorial’ work I did in museums, anyhoooo-the cocktails for a holiday party they hosted recently at their gorgeous mid-century modern house. Mid-century style (photo by Tristan Shepherd). Garnish with a long lime twist.Ĭranberry-Clementine Old Fashioned. ![]() Shake like crazy, and strain into a martini glass. To a cocktail shaker add sugar, lime, pomegranate liqueur, and 4-5 cubes ice. ![]() sparkling wine (champagne, prosecco, or whatever you’ve got open) Juice of ¼ lime (plus a nice long twist cut from the rind)Ģ oz. So, here ya go, my flighty friends! I’m happy to take any and all extra drinks coupons you may have laying around off y’alls hands in exchange. Plus, it will totally knock you on your ass after one or three. Hence, the fruity AND explosive moniker for this cocktail. The word “grenade”-referring to ordinance-is believed by historians to come from the Old French word that alluded to the resemblance of hand-sized bombs to the fragmented nature of the fruit within its spherical hull. The old root of the word “pomegranate” comes from the French name for the fruit first cultivated in Persia the French called it a pomme-grenade. Well, with it being New Year’s and all, I thought it would be perfect in a champagne cocktail! I’m in the middle of writing a piece for CityHomeCOLLECTIVE about the French 75 for my “Cocktails 101” series, so I have WWI artillery (it’s named after the eponymous 75 mm gun), and champagne on the brain already. It’s definitely a tequila-forward liqueur (38 proof – 19% ABV), with a bright ruby color and not-too-cloying sweet fruity tone that rings pretty true to pomegranate with some cranberry notes it also has a slight citrus finish. They mostly liked it on the rocks mixed with diet lemon-lime soda, or with seltzer, but they’d like to try it out in some festive cocktails. She said all of the folks she worked with were raving about the stuff. My gal Big Bold California Cab brought me back a bottle of tequila-based La Pinta Pomegranate Liqueur after her last turn-around to Mexico (she’s a flight attendant for a major airline). The PomeGrenade – made with Pomegranate-tequila liqueur ![]()
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