Cranberries are here, and I mean the real ones! After putting up with the dried ones for 10 months, in muffins, quick breads and more or less yummy salads, and after drinking liters of them in a juice form, finally here they come to the produce stores' shelves, plain and simple, just like Nature originally conceived them.
So forgive me, but now you'll have to put up with this jam. And if you don't find them in Italy, is this my fault?
fresh cranberries 1,200 gr.
sugar 700 gr.
granny smith apples 3
lemons 3
oranges 3
cinnamon, nutmeg to taste
sugar 700 gr.
granny smith apples 3
lemons 3
oranges 3
cinnamon, nutmeg to taste
Peel the apples and reserve their skin, drizzling it with some lemon juice.
Cut them in small cubes and mix them with cranberries, sugar, juice from the lemons, juice and grated peel from the oranges. Cover and refrigerate overnight.
The next day, cook the fruit mixture adding the spices and the reserved apple peel, which will be discarded in the end. Cook at low-medium heat, skimming when needed.
When the jam reaches the desired thickness, pour it in the previously sterilized glass jars, seal them and let them boil, covered with water, for 20 minutes.
Turn off the heat and let them cool in the same water to create the vacuum.
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