Save to Pinterest This tangy-sweet cranberry jelly combines fresh cranberries, water, sugar, and a hint of lemon to create a bright, flavorful condiment. The cranberries are simmered and strained for a smooth texture, then cooked with sugar until thickened. Serve chilled alongside poultry, cheeses, or sandwiches for a burst of festive flavor. Optional lemon zest and juice enhance brightness, while straining offers a refined finish. Simple tools and quick steps make preparation easy and enjoyable.
I used to think cranberry jelly came only from a can until a neighbor handed me a bag of fresh berries one November afternoon. The kitchen filled with steam and that sharp, wild smell as they popped in the pot, and I realized I'd been missing the real thing all along. Now I make this every year, and the house smells like the holidays should.
The first time I brought this to Thanksgiving, my uncle thought it was store-bought because it looked too perfect. When I told him I made it that morning, he asked for the recipe on a napkin. That moment made me feel like I'd finally earned a spot at the grown-up table.
Ingredients
- Fresh or frozen cranberries: Frozen work just as well and you don't have to wait for cranberry season, just don't thaw them first or they'll turn mushy.
- Water: This is what coaxes the berries to burst and release all that tart juice.
- Granulated sugar: It balances the cranberries' natural bite and helps the jelly set firm and glossy.
- Lemon zest and juice: These brighten the flavor and cut through the sweetness, but you can leave them out if you want a purer cranberry taste.
Instructions
- Prep the berries:
- Rinse them under cold water and toss out any that feel squishy or still have stems. Fresh ones should be firm and bounce a little.
- Simmer with water and zest:
- Put the cranberries, water, and lemon zest in a medium saucepan and bring it to a boil, then turn the heat down and let it bubble gently for about ten minutes. You'll hear them pop one by one, and the smell is incredible.
- Strain the mixture:
- Fish out the lemon zest and pour everything through a fine mesh sieve into a bowl, pressing hard with a spoon to squeeze out all the juice. The leftover skins go straight into the compost.
- Sweeten and thicken:
- Pour the strained juice back into the pan, stir in the sugar and lemon juice, and bring it to a boil again. Let it simmer for eight to ten minutes until it coats the back of a spoon and looks shiny.
- Cool and set:
- Take it off the heat, let it sit for five minutes, then pour it into a dish or mold. It'll firm up completely in the fridge after a couple of hours.
Save to Pinterest One year I forgot to chill it long enough and served it warm by mistake, and everyone said they liked it better that way. Now I keep a little jar of it heated on the side for anyone who wants to drizzle it over their turkey like a glaze.
How to Know When Its Done
Dip a cold spoon into the jelly and let it cool for a few seconds, then tilt it sideways. If it runs off in thick drops instead of watery drips, you're ready to take it off the heat.
Storing and Using Leftovers
This keeps in the fridge for up to two weeks in a sealed container, and it's amazing stirred into yogurt, spread on toast, or melted down and brushed onto roasted chicken. I've even mixed it with sparkling water for a quick cranberry spritzer.
Ways to Make It Your Own
You can swap the sugar for honey or maple syrup if you don't mind a softer set, or add a cinnamon stick while it simmers for a warm spice note. Some people like a splash of orange juice instead of lemon, and that works beautifully too.
- Try adding a pinch of ground ginger or a few whole cloves for a holiday twist.
- Use half the sugar and let it stay loose for a pourable sauce instead of a firm jelly.
- Pour it into small jars while still warm and seal them for homemade gifts.
Save to Pinterest This little pot of ruby-red jelly has turned into one of my favorite traditions, and I hope it becomes one of yours too. It's proof that the simplest recipes can hold the most meaning.
Recipe FAQs
- → Can frozen cranberries be used?
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Yes, frozen cranberries work well and yield a similar vibrant flavor when cooked properly.
- → How can I make the jelly chunkier?
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Skip the straining step to retain pulp and berry pieces for a rustic, textured spread.
- → What alternatives to sugar can I use?
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Honey or maple syrup can substitute sugar, though the jelly may set softer and have a richer flavor.
- → How long does the jelly keep refrigerated?
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Stored in an airtight container, it can last up to two weeks in the refrigerator.
- → What dishes pair well with this jelly?
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This jelly complements roast poultry, cheeses, sandwiches, or can be used as a sweet spread for snacks.
