Who doesn’t love a great autumn recipe that can be used any time of the year? I have a particular love of cranberries, both the store bought ones and the ones that I pick out in the wild of Alaska. I will let you in on a hint…the wild cranberries in Alaska, or red berries as the natives call them, are not actually true cranberries (more info). There are the high-bush cranberry variety and then there is the low-bush or lingonberry (shown below).
I came across this really great recipe last Fall when I got a good sale on store bought cranberries. I have since tried it with fresh cranberries that I picked. You could call this dish either a jelly, sauce, or relish…I have seen all kinds of different names for the same end product. Either way, you will end up with a great jelly that you can put with any kind of meat or you can spoon it across cheesecake or ice cream. Bonus: This recipe is paleo safe and fairly low carb.
Autumn Cran-Apple Jelly
1 bag or 2-1/2 cups fresh cranberries
1-2 apples, diced or shredded
1/2 cup lemon or orange juice
Lemon or orange zest
1/2 tsp fresh grated ginger (or 1/4 tsp ground ginger)
Place all in a pot and simmer until bubbly and the berries start to burst. Use a masher and help the berries to pop and cook until thick and very red. Place in the fridge and allow to cool or serve over dessert hot. (I did not add any sugar as the sweetness from the apples and juice were sweet enough for me, however you can add sugar to taste if you wish.)
Let me know what you think of this recipe by either sharing or commenting (or both).