Description
Unlock the vibrant flavors of the holidays with this homemade cranberry jelly, brightened by a splash of fresh orange juice. It’s perfectly balanced between tart and sweet, and sets beautifully without added pectin.
Ingredients
- 3 cups (about 12 oz) fresh or frozen cranberries
- 2 cups granulated sugar (adjust to taste)
- 1 cup fresh orange juice (from 2–3 oranges)
- 1 tsp orange zest (optional, for extra aroma)
- Pinch of ground cinnamon or a few whole cloves (optional)
Instructions
- 1. Prepare Cranberries: Wash cranberries thoroughly, discarding any bad berries or stems.
- 2. Combine Ingredients: In a large, heavy-bottomed pot, combine cranberries, sugar, orange juice (and optional zest/spices). Stir well.
- 3. Simmer and Burst: Bring the mixture to a rolling boil over medium-high heat, stirring frequently. Continue to boil for 10-15 minutes, or until all cranberries have burst and the mixture is soft.
- 4. Mash and Strain: Remove from heat and carefully mash the cranberries in the pot with a potato masher. Pour the mashed mixture into a fine-mesh sieve or jelly bag set over a large bowl. Let it drain entirely for 30 minutes to several hours without pressing to ensure clear jelly.
- 5. Boil and Test for Set: Return the strained liquid to a clean pot. Bring to a boil over medium-high heat. Boil, stirring occasionally, for 5-10 minutes. Test for gel set by placing a teaspoon of jelly on a frozen plate; if it wrinkles when pushed, it’s ready.
- 6. Pour and Cool: Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and rings. Process in a boiling water canner if desired for shelf-stability, or cool to room temperature and refrigerate.
- Prep Time: 10 mins
- Cook Time: 20-25 mins