Cranberry Jam/Sauce- No pectin
I use this jam for my cakes. I add it to Stabilized Whipped Cream or non dairy whipped cream for a delicious Cranberry mousse.
It's very easy to make and it's a small batch so you don't have to worry about canning for long periods. Read the tips below for more information.
12 ounces cranberries
1/4 cup white sugar
1/4 cup brown sugar
3/4 cup orange juice
1/2 teaspoon cinnamon
1/4 cup Grand Marnier Liqueur (optional but really delicious when added)
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
*If you don't use the Grand Marnier you can add 1/4 cup of orange juice or 1/4 cup of unsweetened pineapple or just a 1/4 cup of water.
* Cook till 220 for canning.
* Cook for a longer period for a thicker sauce. Do a plate test to make sure you like the consistency.