Who says the Holiday meal has to be an unhealthy splurge that packs on the pounds?
Scientific studies have shown that consumption of cranberries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.
Fresh cranberries can be stored inside the refrigerator for several days. Sort out any discolored, soft, shriveled or sticky fruits before storing. They have a very short shelf life if kept at room temperature.
Cranberries are also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese.
- 8 ounces fresh Cranberries, rinsed
- 2/3 cup Coconut Sugar or other dry sweetener of choice
- 1/2 - 1 cup Water
- pinch of Salt
- In a heavy medium size pot, heat cranberries, water, sugar and salt to a boil, stirring frequently to prevent burning. Reduce heat to a simmer and cook fruit until the moisture is reduced, the berries are softened and collapsed down. Add in additional water if needed to completely cook the berries.
- Remove from heat and cool your jam some before transferring to a warmed serving bowl or jars.
- Be careful when storing cooked hot jam to warm the glass container prior to pouring hot, cooked jams into them. The heat may crack or break your jars or bowls if the jam hasn't cooled some and the container is not warm enough.
- I usually just run hot water on the jars prior to adding the jam just to be sure they are warmed. Likewise, if you are going to store the jam in the fridge or freezer, cool the jam completely to prevent glass containers from breaking with a temperature change.
What a wonderful gift a jar of this deliciously healthy jam would make, eh?
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