I got this recipe from a lady in the “God Squad”. Way back, when I had my restaurant, there was this sweet group of older ladies that would come for a cup of coffee and a roll everyday after 6:30 mass at the local Catholic church. We fondly dubbed them the “God Squad” and the name stuck with the locals.
They even gave me a pained ceramic plate for my wedding, signed by all of them…such sweeties!
This recipe came from Mary – in exchange for using our machine to grind up the cranberries so she could make a batch x 10. (Keep in mind you never want to double a jam or jelly recipe as it won’t set correctly…you have to make each individual batch at a time).
It’s yummy, easy and very cute in a little jelly jar when you tuck it into a basket – enjoy!
2 C ground fresh cranberries (I toss them in the Cuisinart)
20 oz Frozen strawberries, thawed
4 C sugar
Combine cranberries and strawberries in a have saucepan. Slowly bring to a boil. Add sugar and mix well. Bring to a boil, then simmer until thick (about 10 minutes). Pour into prepared jars.
You can water bath process in your canner, or just keep refrigerated.
Seriously, this is yummy!