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.
Makes 4 cups
- Combine all ingredients and bring to a slow boil. Then simmer until at desired thickness.
- 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.
- from Rebekah Turshen of City House in Nashville, TN