Freezing And Preserving Recipes
Cranberry Jelly
Canned cranberry sauce is a Thanksgiving staple across the country, and if you always get nostalgic for the wiggly, jiggly, molded jelly from your childhood, this modern-day recipe is for you! Learn to make a better version of the famous (or infamous) cranberry jelly “log.”
Ingreadient
- 3 cups cranberries
- 1 2/3 cups sugar
- 2/3 cup orange juice
- 1 tablespoon low-sugar pectin (optional)
- 1/4 teaspoon ground cinnamon (optional)
- 1/8 teaspoon ground nutmeg (optional)
Direction
- In a medium pot over medium-high heat, combine all of the ingredients and bring to a full rolling boil, stirring frequently to prevent scorching. Once the cranberries have burst and the sauce has thickened into a jam-like consistency, about 15 minutes, remove the pot from heat.
- Press the cranberries through a food mill (fitted with its finest screen) or a fine mesh sieve (with a spoon) to strain the sauce of any seeds and pulp. You should be left with a fairly smooth, syrupy sauce.
- Pour the sauce into a clean, empty, 15-ounce can. (You’ll want to reuse a can that previously contained a mild food, like beans or corn, lest you want Texan chili-flavored jelly!)
- Let the sauce cool to room temperature, then refrigerate overnight until the jelly is set.
- When you’re ready to serve, gently run a butter knife around the sides of the jelly to loosen it from the mold. Try to keep the knife as close to the can as possible so you don’t inadvertently shave off the ridges.
- Shake the jelly out onto a serving dish and see if your guests can taste the difference!
