| Cranberry Jelly Recipe | Print Page |
Patti Millison of Virginia provided us with this great Cranberry Jelly recipe.
"It's simple and tasty. We enjoy it on toasted raisin bread or toasted English muffins in the morning, or atop low-fat cream cheese on a whole wheat cracker in the afternoon. We've even spread it on a turkey sandwich--yummy." Patti
- 1 bag (12 oz) whole fresh cranberries
- ½ cup pineapple (cut into cubes)
- 1 bag (12 oz) whole fresh cranberries
- ⅓ cup honey (or ½ cup sugar)
- ¼ tsp ground cloves
- ½tsp lemon zest
- ½ tsp orange zest
- 2" piece fresh ginger (or ¼ tsp dried ginger)
- 4" cinnamon stick (or ½ tsp dried cinnamon)
- 1 star anise (optional)
- ¾cup orange juice, or enough to just cover cranberries (fresh squeezed or bottled)
- pinch of salt
Put all ingredients in a heavy sauce pan. Simmer over low to medium heat for 20-25 minutes. The whole fresh cranberries will begin to make a popping sound as they open and tiny bubbles will form. The whole fruit contains pectin that will cause the fruit to gel as it's cooked. Do not allow to boil. Remove pan from heat and allow to cool for 10-15 minutes. Remove the cinnamon stick and star anise. Transfer to glass containers. I use 2 French jelly glasses that hold about 8-9 oz. each