Cranberry Preserves

By: The Local Palate
November Recipes Cranberry preserves
Photo by Andrea Behrends

Make this delicious cranberry preserves recipe from executive chef Rebekah Turshen at City House. This recipe is sweet with a pleasant tang from the cranberries and lemon. These preserves are great to spread on biscuits, toast, or some yummy cheesecake.

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Makes 4 cups

  • 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.
  3. 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.
  • from Rebekah Turshen of City House in Nashville, TN

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  • Carol
    December 25, 2023 at 10:49 am

    How long can you keep in the refrigerator? Can you freeze it?


    1. Amber Chase
      January 2, 2024 at 9:44 am

      Hi Carol,
      We’d recommend using within 6 months if kept in the refrigerator. If freezing, leave a little extra room at the top of the jars and keep up to one year.