Cranberry Jelly Tangy Sweet (Printable Version)
A vibrant, tangy-sweet cranberry jelly crafted from fresh berries, great for festive spreads or gourmet toppings.
# What You Need:
→ Fruit
01 - 12 oz fresh or frozen cranberries
→ Liquids
02 - 1 cup water
→ Sweetener
03 - 1 cup granulated sugar
→ Citrus
04 - 1 strip lemon zest (about 2 inches), optional
05 - 1 tbsp freshly squeezed lemon juice, optional
# How to Make It:
01 - Rinse cranberries under cold water and remove any stems or soft berries.
02 - In a medium saucepan, combine cranberries, water, and lemon zest if using.
03 - Bring mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, stirring occasionally, until cranberries burst and soften.
04 - Remove and discard lemon zest from the saucepan.
05 - Strain the cooked cranberries through a fine mesh sieve into a bowl, pressing firmly to extract juice and pulp. Discard solids.
06 - Return strained liquid to the saucepan, add sugar and lemon juice if using.
07 - Bring to a boil while stirring constantly, then simmer for 8 to 10 minutes until thickened and jelly-like.
08 - Remove saucepan from heat and let cool for 5 minutes.
09 - Pour mixture into a serving dish or mold, cool to room temperature, then refrigerate for at least 2 hours until fully set.
# Expert Advice:
01 -
- It takes less than half an hour and uses only four ingredients you probably already have.
- The color is so bright and glossy it makes the whole table look special.
- You can adjust the sweetness and texture exactly how you like it.
02 -
- Don't skip the straining step unless you want a chunkier sauce, because the skins can make the texture grainy.
- The jelly will look thin when it's hot, but it thickens dramatically as it cools, so don't panic and add more sugar.
03 -
- If you want a molded jelly that slips out cleanly, lightly oil your dish before pouring in the hot mixture.
- Save a few raw cranberries and drop them into the jelly right before it sets for a jeweled look.