Holiday canning

Once I learned how, it's hard to stop!

This holiday season, I canned two different types of treats to give as gifts and also to hoard some for ourselves.

The savory treat is cranberries with roasted shallots and ruby port.  It cries out to be spooned over a wedge of brie and enjoyed with a glass of Pinot Noir.

I boil the berries in brown sugar, water and port.  I roast the shallots until golden and carmelized.

Mix it all together, seal it in jars, process to ensure strerility, lable and voila!  Yummy treats!

The sweet treat was jelly.  Cranberry & jalepeno.  I live in Texas now and "when in Rome..."

The recipe couldn't be easier and the end result is so pretty!  The store was out of 8oz jars, so I had to do a lot of 4oz jars.  I was able to share with more people and they looked like little jewels!

I've really been enjoying this for breakfast.  Sweet, with a little kick.  Just like me!