Cranberry-Orange Jelly
- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 8 h
- Total Time
- 8 h 30 m
- Makes
- 2 jars
Ingredients
- 4 cups
- fresh or frozen cranberries
- 1 L
- 2 tsp
- finely grated orange zest
- 10 mL
- ¾ cup
- fresh orange juice, strained
- 175 mL
- 1/2 tsp
- ground cinnamon
- 2 mL
- ¼ tsp
- each cayenne pepper and ground nutmeg
- 1 mL
- 1½ cups
- sugar
- 375 mL
- 2 tbsp
- lemon juice
- 30 mL
- ¼ cup
- pectin crystals
- 60 mL
Directions
Step 1
Combine cranberries with 1⅓ cups (325 mL) water, orange zest, orange juice, cinnamon, cayenne and nutmeg; bring to a boil. Cook 10 to 12 min. until cranberries have popped. Remove from heat.
Step 2
Strain through cheesecloth-lined strainer set over a clean saucepan, pressing gently to release liquids. Discard solids. Stir sugar and lemon juice into liquids; bring to a boil. Mix in pectin; stirring constantly 2 to 3 min. to dissolve. Remove from heat. Let stand 8 to 10 min. Skim off and discard any foam that forms on surface to ensure a clearer jelly.
Step 3
Pour jelly into two 1- cup (250-mL) Mason jars. Cool completely and seal with lids. Refrigerate 8 hr. until set. Enjoy immediately or store refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 tbsp/15 mL)
- Calories:
- 25
- Carbs:
- 6 g
- Sugar:
- 5 g
- Sodium:
- 1 mg