Part 2 of 2 Parts!! [CHEF'S NOTE: The second time, on my commercial range, I chose not to simmer, but to use a low boil instead once the syrup was ready. The cranberries began to burst almost as soon as they were immersed, and my doubled recipe was cooked in about 15 minutes, contributing to the apples and pears retaining their consistency. I recommend the higher heat instead of the longer simmer.] A double recipe yields a little more than 3 quarts. And I can tell you it won't be enough! The finished product is very jam-like in texture, and reducing the sugar helps to not overwhelm the tartness of the cranberries. You will not want to pass on this recipe. It is a genuine crowd pleaser! You may find that doubling again (to 4x) will provide the leftovers you'll be sorry you didn't have more of. We have used this on toast and even as an ice cream topping!! (Try it, you'll love it.) It will make an excellent gift when packed in 1/2 pint mason jars using a standard jam hot-pack method. Just tell the recipients to use it as soon as possible so they can ask you for the recipe before all the cranberries are gone from the market until next year.
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Part 2 of 2 Parts!! [CHEF'S NOTE: The second time, on my commercial range, I chose not to...