Cranberry Recipes

Cranguyma fresh cranberries will keep in the refrigerator at least three weeks.
Or, you can freeze them for a year in an airtight container!

The cranberry is a star player in the kitchen! Cranguyma Farms’ juicy cranberries are just tart enough to titillate your tastebuds; use them to perk up and add zest to your meals.  For sweet treats, use cranberries to bring out the delicate natural flavors in other fruits such as strawberries, raspberries, and—may we suggest—fresh blueberries.

Cranberry Jams

Cranberry Conversions:440 cranberries = 1 pound
1 pound cranberries = 4 cups
1 gallon cranberries = 4 pounds

Christmas Cranberry Jam

In huge pot, cook 8 cups cranberries with 1 cup vinegar and 2/3 cups water.  When hot, lightly squash cranberries with a potato masher.

Add 1 tsp cinnamon, ½ tsp ground cloves, ½ tsp allspice, and 6 cups sugar.  Stirring often, cook until thick, about 10-15 minutes.

Put in jars and process 10 minutes.

Orange Cranberry Jam

24 oz cranberries
2 large oranges
1 cup orange juice
3-½ cups sugar
1-½ tsp ground ginger

Finely grate zest from oranges and set aside. Remove remaining pith from oranges; remove seeds and chop oranges into ¼-inch cubes.

Mix cranberries, oranges, orange zest, and orange juice over medium heat, stirring occasionally until the cranberries pop. Mash fruits with a potato masher to desired texture.

Stir in sugar and ginger.  Simmer, stirring constantly, until jam reaches desired consistency. Put in jars and process 10 minutes.