Posted on 30 January 2014
Fresh cranberries are the best vase filler ever.
I routinely use cranberries as vase filler at our holiday party. Post-party, there are always a few bags of cranberries from the vases — not including others that are frozen for later — that must be put to good use.
Since this month’s Can It Up theme is anything goes (wild! crazy!), preserving the former vase filler seemed like the right choice.
Plus, the blackberry ketchup (served with several types of sausages) was super popular last year. Surely a cranberry version was in order?
Ball to the rescue! The original recipe made an obscene amount so I simply cut the quantity in half to accommodate the amount of fruit I had.
The result was tangy and slightly sweet — and apparently just like a British steak sauce. I’m excited to serve this with turkey burgers, alongside turkey meatloaf, on leftover turkey sandwiches…basically anything poultry!
What fruit do you freeze in season for later use?
Last year: Blood Orange Marmalade with Campari
Very slightly adapted from the Ball Complete Book of Home Preserving