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.
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
- 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.
If using Meyer Lemons, perform recipe as listed. If using Eureka (or other tart lemons) add an additional 2 tbs of sugar.