Helen Wittys Sweet And Tart Pickled Cranberries Recipes

HELEN WITTY'S SWEET AND TART PICKLED CRANBERRIES

Helen Witty's Sweet And Tart Pickled Cranberries image

Provided by Florence Fabricant

Time 40m

Yield 3 pints

Number Of Ingredients 7

Ingredients

2 12-ounce packages firm cranberries
3 cups red wine vinegar or cider vinegar
3 1/2 cups sugar
1 cups water
1 tablespoon coriander seeds
1 teaspoon whole cloves
1 tablespoon coarsely broken whole cinnamon

Steps:

Pick over and rinse cranberries; let them drain in a colander.
Combine vinegar, sugar and water in a large saucepan. Tie coriander, cloves and cinnamon loosely in cheesecloth, then pound the bundle lightly to bruise the spices. Add the spice bag to the vinegar mixture.
Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved. Simmer, partly covered, 5 minutes.
Add cranberries to syrup and cook over very low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes. Transfer mixture to a bowl; allow to cool. Cover cooled mixture and leave it at room temperature several hours or overnight.
Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids. Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top. Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary. Cover. Process for 15 minutes in a boiling water bath. Cool, and tighten lids. Allow the cranberries to mellow for two weeks before using.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 0 grams, Carbohydrate 99 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 91 grams, TransFat 0 grams

PEAR AND CRANBERRY TART

Pear and Cranberry Tart image

A sweet ending to a great meal makes a Thanksgiving feast even more memorable. Fresh local pears are in season throughout Canada during the fall and are available at your local Walmart Supercentre, making them a tasty and budget-friendly option for desserts. Tart, dried cranberries complement sweet pears, and make a flavourful addition to this recipe.

Provided by Mary Jenny

Categories Dessert

Time 42m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons dried cranberries
1 tablespoon butter
3 firm but ripe pears, unpeeled, cored, and sliced into very thin wedges (such as Anjou)
2 tablespoons granulated sugar, divided
1 piece frozen puff pastry, thawed
1 egg

Steps:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cover cranberries with very hot water and let stand 10 minutes. Drain.
Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve.
On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C) and bake another 10 to 12 minutes or until edges are puffed and golden.
Serve with whipped cream or ice cream if desired.

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