Three Ways to Turn Berries into Bliss – Juice, Jellied Sauce & Jalapeño Chutney

🎶 Track Title: Jellied Cranberry Sauce – The Sweet Symphony of the Season 🎶

Ingredients (makes about 3 pints):

• 4 cups fresh cranberries

• 1 cup water

• 1½ to 2 cups sugar (adjust to your sweetness groove)

The Jam Session:

1. Add cranberries and water to a large saucepan. Bring to a boil and cook until the berries burst and soften — about 10 minutes.

2. Pour the mixture through a fine mesh strainer or cheesecloth, pressing gently to separate the juice from the pulp.

3. Set those cranberry “guts” aside — don’t toss them! They’re about to become something amazing.

4. Return the strained juice to the pot and stir in the sugar.

5. Bring to a rolling boil, cooking until it reaches the jelly stage (around 220°F or when it coats the back of a spoon).
   Ladle into hot jars, leaving ¼ inch headspace, seal with lids, and water bath for 10 minutes.

Encore:
Once cooled, you’ll have a smooth, jellied cranberry sauce that’s equal parts tart, sweet, and nostalgic — perfect for spreading, slicing, or spooning straight from the jar.

🎤 Bonus Track Note:
The cranberry “guts” you set aside didn’t miss the show — they starred in my Cranberry Jalapeño Chutney, turning leftovers into a fiery, flavor-packed encore!

🎶 Track Title: Cranberry Jalapeño Chutney – A Little Sweet, A Little Heat 🎶

Ingredients (turn up the flavor):

• 4 cups fresh cranberries

• 2 jalapeños, finely chopped (keep the seeds if you like it wild)

• 2 cloves garlic, minced

• 1 cup sugar (raw cane or coconut sugar for a wholesome twist)

• ½ tsp cinnamon

• ¼ tsp ground cloves

• ½ cup water
  

The Jam Session:

1. Drop everything into a saucepan and bring it to a steady boil—let those cranberries pop like the beat of a drum.

2. Reduce the heat and let it simmer for about 20–25 minutes, stirring now and then so it doesn’t stick.

3. Once it’s thick, glossy, and smells like holiday magic with a kick, it’s ready to cool.

4. Spoon into jars and refrigerate, or process in a water bath canner for 10 minutes to make it shelf-stable.

Bonus Track Ideas:
🎸 Spread it over cream cheese and crackers.
🥁 Pair with roasted turkey or pork.
🎤 Stir a spoonful into grain bowls or sandwiches for that tangy heat encore.

🎶 Track Title: Cranberry Mason Jar Juice – Sweet, Simple, & Sealed with Love 🎶

Ingredients (for one quart jar):

• 1 ½ cups fresh cranberries

• 1 cup sugar (raw cane or coconut sugar for a real-food vibe)

• Hot water to fill the jar
  

The Mixing Session:

1. Toss the cranberries into a clean quart-sized mason jar.

2. Add the sugar and give the berries a gentle smash — just enough to crack a few and release that ruby color.

3. Pour hot water to the top, leaving about ½ inch of headspace. Stir lightly to dissolve the sugar.

4. Wipe the rim, seal with a lid and band, then water bath for 20–30 minutes.

5. Let it cool and store in a cool, dark spot for 4 weeks to let the magic happen.
   

The Encore:
After a month, strain the liquid and enjoy a vibrant, naturally flavored cranberry juice — tart, sweet, and pure perfection. Sip chilled, mix into mocktails, or use as a base for festive punches.

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