I had strawberries from last week when my son found loads of punnets reduced from £2.00 to 30p, bought them and handed some round to family. I had two punnets - that's all I asked for, silly me! I had rhubarb freshly pulled from Beth's garden (with her permission, I hasten to add). I had cranberries in the freezer. Lovely fat, red ones.
The original recipe didn't call for cranberries. However, I was short on rhubarb and didn't feel like a drive over to Beth's for one more stick. So I improvised and what a lucky improvisation it was, to be sure! Everyone knows (I hope) that rhubarb and strawberries go together wonderfully well - now you can add cranberries to the ambrosial mix!
I had absolutely no problems with setting, even though strawberries and rhubarb are both low in pectin. The cranberries probably helped here, as did the orange and lemon.
Here's the adapted recipe.
150g cranberries (I used frozen)
900g sugar (I had about 500g preserving sugar in the cupboard so I used that and made it up to 900g with granulated sugar)
1 large lemon: finely grated zest and juice (I actually used two smaller ones as that's what I had)
1 juicy orange: finely grated zest and juice
Rinse and hull the strawberries. Slice the rhubarb in 1cm chunks. Place both plus the cranberries (no need to thaw them first) in a large, heavy-bottomed pan with the juice and zest. Simmer gently, cooking until the juices cover the rhubarb, carefully stirring occasionally. Reduce the heat even lower and cook until the rhubarb is tender.