Ingredients

The following ingredients have 4 Servings
  • 32 ozs cooking Apple (chopped with peel and cores)
  • 4 cups Cranberry
  • 3.5 cups water
  • sugar (see recipe)

Instruction

  • Put the apples and cranberries into a large pan with the water. Cover the pan tightly and bring to a boil.
  • Reduce the heat and simmer gently until the fruit is soft. Crush the fruit with a wooden spooon to release the juice.
  • Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
  • Measure the juice into a large heavy-based pan and to every 600 ml| 20 fl oz juice allow 450g| 1lb sugar.
  • Heat the juice and sugar in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly until setting point is reached.
  • Pour into hot sterilised jars. Cover, seal and label