RECIPE FOR CRANBERRY BREAD USING DRIED CRANBERRIES RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Steps:

• In a deep bottomed pan, add dried cranberries and water. Let this come to a boil.
• Reduce the flame, and on a low flame, let this cook for 5 minutes. Stir occasionally.
• Add lemon juice and sugar. Mix well.
• Cover and let it simmer for 5-8 minutes or till all the water gets evaporated.
• Allow this mixture to cool down.
• Blend it. (While blending, add 4-5 tablespoons of water, so that it blends easily)
• Add the blended mixture into a pan.
• On a low flame, cook this mixture till all the moisture evaporates. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 
• Homemade Instant Cranberry Jam / Thick Cranberry Sauce is ready!