Mom Parsons Cranberries Recipes

MUM'S CRANBERRY CHUTNEY

Steps:

• Combine cranberries, water, sugar, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat, and cook until berries begin to burst, about 10 minutes.
• Stir in onion, raisins, apple, pear, and celery. Cook on medium heat 15 minutes, stirring occasionally. Remove from heat.
• Stir in the almonds and lemon zest to combine. Remove cinnamon sticks. Cool before serving, about 1 hour.

MOM PARSON'S CRANBERRIES

Steps:

• 1. Bring sugar, water, cloves,allspice and cinnamon sticks to a boil in a 4 qt sauce pan Cook , stirring, until syrup is clear, about 3 minutes. Add cranberries and cook just until they begin to pop, about 5 minutes. Remove from heat, add grated orange zest and cool. Refrigerate 1 to 3 days before serving. Take out whole spices before serving

MOM'S CRANBERRY SAUCE

Steps:

• Mix sugar and water in sauce pan, stir to dissolve sugar.
• Add cinnamon sticks and bring to boil.
• Add cranberries and return to a boil.
• Reduce heat, boil gently stirring occasionally for 10 minutes or until berries began to pop.
• Remove from heat, cool completely at room temperature.
• Refrigerate untill chilled.
• Prep and cook time does not include cooling time.

MOM'S CRANBERRY SALAD

Steps:

• Combine water and sugar in pot and bring to a boil.
• Add cranberries. Cook until cranberries pop open.
• While mixture is hot, add strawberry Jell-o. Stir until combined.
• Add marshmallows. Stir until melted.
• Pour into bowl.
• Chill just until cool but not set. About 30 minutes. Your next step will be to add the rest of the ingredients. You want your apples, celery and pecans to be combined within the salad. You don't want them to sink to the bottom of the bowl. If the Jell-o mixture is too warm the ingredients will sink.
• Add apples, celery and pecans. Stir.
• Pour into mold or bowl. Chill until set.
• We usually fix this the night before so that it is ready to eat at Thanksgiving lunch.