Last November, I did two things with cranberries that continue to top my own personal hit parade of really good canning ideas. The first was that I pickled cranberries. Those sweet-tart cranberries were so satisfying with turkey and generally great with all manner of other savory things (and the brine worked really well in sparkling water).
The other thing I did was make homemade cranberry jelly and mold it up in BPA-free aluminum cans, so that I could slide it out onto my traditional cranberry dish, can-ridges and all. I still get a kick out of it when I look back on that post. Maybe there’s space for this homemade-but-still-classic version on your Thanksgiving table this year?
In other news, I made a batch of pear cranberry jam on Monday that I’m in the process of writing up for this space (look for it later tonight). However, in the meantime, I couldn’t resist pointing out these older posts.