How To: Cranberry Jelly

Make your own Super Food Cranberry Jelly!

Jump to Recipe Video

"Where's the Candy Apple Jelly, hon?"

My husband peered into the bin I carried into the church, and, contrary to what he had expected, it only help Christmas cards and some prepackaged candies. I sheepishly confessed, "Well, the jelly didn't thicken so unless we want to give the saints Candy Apple juice for Christmas, I figured I better leave them in the car!"

Hours. I had spent hours on a new recipe just to impress our new church family with beautiful, cheery, tasty jars of Candy Apple Jelly for Christmas... only for them not to set up at all!

Yep, that was my first endeavor to make any kind of jelly. Since that time, luckily, I've learned a few tips and trips!

This jelly is not just tasty, but is an excellent way to incorporate cranberry into your diet. Although cranberry jelly is often considered a dessert for Thanksgiving, it is a phenomenal base for many recipes!

In fact, here are just a few of the great things you can make, using cranberry jelly!

Touch o' Spice Cranberry Sauce (for cheesecake topping)

Cranberry Pork Delish (a phenomenal and hearty dinner)

Tart Tilly's Chicken (another great dinner meal)

Cranberry Chicken Salad Sandwich

Whew! My mouth is beginning to water! Let's make it!

Homemade Cranberry Jelly Recipe

Servings:

1 Cranberry Jelly Dessert

Ingredients:

• 6 cups fresh or frozen cranberries

• 2 cups sugar or local honey

• 1 cup fresh orange or apple juice

• 3 Tbs liquid fruit pectin

Directions:

1. Add the cranberries and juice to a 2-quart heavy saucepan.

2. Over medium-high heat, bring to a boil. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally for about 10 – 15 minutes until cranberries pop open and soften.

3. If you have a food mill, pour the cooked cranberries in a food mill over a large bowl to separate the cranberry puree from the skins and seeds. If you do not have a food mill, use a blender to puree the berries and then press the mixture through a sieve/strainer to separate the body and juice of the cranberry from the seeds and skins.

4. Rinse and dry the saucepan.

5. Re-add the cranberry puree back into the saucepan and add 2 cups honey or sugar. (Honey is, by far, much healthier, but sugar will do in a pinch and also renders a sweeter jelly.) Stir well.

6. Add the liquid pectin and bring to a boil over medium-high heat. Stir as you boil for roughly one minute.

7. Set saucepan aside to cool for about 5-10 minutes and then pour cranberry jelly into a bowl or mold for serving.

8. Chill the jelly in the refrigerator until set.

9. If you are using a decorative mold, dip the bottom of the mold in warm water for a few seconds to loosen the jelly. Then carefully flip upside down and the jelly should slide right out!