If you’re tired of the canned cranberry jelly and looking for an excellent side dish for the holiday season, here’s a recipe for a sure-fire winner! Takes a little longer, but definitely worth it.
Ingredients:
1 Meyer Lemon, Juiced
2 tsp Monte-Bellaria Culinary Lavender Buds
1, 12 oz Cranberry, Frozen
1 Navel (seedless) Orange (Peel & Sections)
1 cup Water
1 cup Sugar
3 Cloves, whole
1 stick Cinnamon
1/2 cup Walnuts
Directions:
- Juice the lemon and microwave juice for 30 seconds.
- Add the Monte-Bellaria Culinary Lavender Buds and let steep for 20 minutes.
- Strain out the buds and reserve the lavender lemon juice.
- Use a peeler and peel the skin of an orange. Dice the peel.
- Remove the remaining pith and cut orange into 1-inch sections.
- In a small saucepan, bring 1/2 cup of water and 1/4 tsp of baking soda to a boil.
- Add diced peel and boil for 1 minute. Strain and rinse boiled peel.
- Add sugar and water to a large saucepan and bring to a boil.
- Add rinsed orange peel, lavender lemon juice, boil for 8 minutes.
- Remove from heat and add cloves and cinnamon. Let steep for 10 minutes.
- Remove cloves and cinnamon stick.
- Add orange sections to the large saucepan and return to boil for 2 minutes.
- Add cranberries and boil for about 8 minutes until most berries have popped.
- Remove from heat. Cover and let sit for 10 minutes.
- Stir in walnuts, cover, and let cool completely.
- Chill in refrigerator for at least 24 hours. Will keep (and improve) for up to 10 days in the refrigerator.
Serves: 8
Notes:
If using Meyer Lemons, perform recipe as listed. If using Eureka (or other tart lemons) add an additional 2 tbs of sugar.