gave this to everyone in my department as a Christmas gift. Absolutely delicious. Will make again and again. As the recipe states, it does not thicken up a lot while cooking, but does get thicker as it cools, but still a little runny. Would be yummy on waffles or vanilla ice cream.
Photo: Oxmoor House
- 1 cup fresh cranberries
- 10-oz. package frozen strawberries, thawed
- 2 cups sugar
- Put cranberries into a blender, cover and chop by turning on and off, on and off, etc. Empty into saucepan; add strawberries and bring to a boil. Add sugar and boil until thickened. (It doesn't thicken a lot.) Pour into jelly glasses. Jam may be stored in refrigerator for 2 to 4 weeks.
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