Cran Raspberry Honey Spread Recipes

CRAN-RASPBERRY HONEY SPREAD

Steps:

• Pulse raspberries, cranberries and apple in batches in a food processor until almost smooth. Transfer to a Dutch oven., Stir in honey and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into 6 hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

RASPBERRY FRUIT SPREAD WITHOUT PECTIN

Steps:

• Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
• Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
• Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

SPUN HONEY SPREAD (HONEY BUTTER)

Steps:

• Mix sugar, honey and cream together and heat until boiling.
• Stir continually and boil for 1 minute.
• Remove from heat and add butter.
• Beat well with mixer.
• Add vanilla and beat until smooth.
• Store in refrigerator.

CRANBERRY HONEY MUSTARD

Steps:

• As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink. In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds. Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3 to 4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing. After about one week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately. Makes about 3⅓ cups.