Cranberry Preserves

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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