To get your homemade jellied goodness to taste like the canned stuff, you’re going to have to strain your cooked cranberries to remove the skins. I used a food mill, but a mesh strainer and a spoon will work just as well.
Read more about this recipe at VeganYumYum.
It isn’t imperative that you actually moor yourself above the pot to stir constantly, but the further this sweet, fragrant jam cooks down, the stickier it gets, so don’t forget about it. Smear it on toast or sandwiches, or if you’re feeling daring, scoop it onto vanilla or olive oil ice cream for dessert.
Read more about this recipe at hogwash.
