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Cranberry Preserves



1 12-ounce bag fresh cranberries

Zest and juice of 1 orange

Zest and juice of 1 lemon

½ cup water

½ cup local honey

½ cup white sugar

½ teaspoon cinnamon

½ teaspoon vanilla paste or extract

Pinch of kosher salt


  1. Combine all ingredients and bring to a slow boil. Then simmer until at desired thickness.
  2. Pour into a heat-safe container and cool with lid off until at room temperature. Store in refrigerator. Serve as a side to meat and poultry, with biscuits, as a topping to a holiday sundae with buttermilk sherbet and sugared pecans, atop the sweet potato skillet cake, or offer as jarred gifts.
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