Friday, January 27, 2012
Brandied Cranberry Sauce
- 36 ounces Cranberries
- 5 Cups Sugar
- 4 Cups Water
- 20 Whole Allspice
- 15 Whole Cloves
- 5 Whole Cinnamon Sticks (each about 3″ long)
- 3 Cups Apple Jack
- 1 cup Vanilla Vodka (homemade)
Put the allspice & cloves into a spice ball or make a spice bag out of muslin for them. Combine water, cranberries, and sugar in a heavy pot. Toss in the spice ball/bag and cinnamon sticks. Bring the mixture to boil, stirring occasionally. As the cranberries begin popping, scrape off any foam just like you would in making jam. After the cranberries pop, about 10 minutes into the boiling process, add the brandy and return to a boil. Remove the cinnamon sticks and spice ball.
Pour the hot mixture into hot sterilized jars. Process in a boiling water bath for 15 minutes, adjusting for altitude.
Makes 12 -14 half-pint jars.
Friday, January 20, 2012
Annie's Salsa Mild- 47 pints
Annie's Salsa Hot - 15pints
Apple Sauce - 10 pts, 14 half pt.
Beef Stew - 20 qrts.
Brandy Cinnamon Apple Slices - 4 pts.
Whole Grape Juice - 7 qrts
Concorde Grape juice - 9 pts
Pears, ginger - 8 qts
Chunky Tom. Basil Sauce- 6 qrt, 1 pt
Roasted Tom/Vegie Sauce- 6 qrt, 3 pt
Tomato & Celery - 10 pts
Whole Tomato - 14 qrts, 12 pints
Wild Blueberry - 14 sm. jars