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Easy Cranberry Jelly
Homemade Jellied Cranberry Sauce is better than canned, thanks to real fresh cranberries, apple juice and liquid pectin.
Servings: 8 - 12 servings
Equipment
Ingredients
- 2 bags 12 oz each fresh cranberries, about 6 cups
- 1 cup apple juice
- 2 cups sugar
- 3 tablespoons liquid pectin*
Instructions
- Wash and pick over cranberries. Add the cranberries and apple juice to a medium-size saucepan.
- Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium and cook for 10 - 15 minutes until cranberries all popped and soften, stirring occasionally.
- Pour the cooked cranberries in a food mill over a large bowl to separate the cranberry puree from the skins and seeds. (You could also use a blender to puree the berries and then use a strainer to strain the skin and seeds.) Rinse out and dry the saucepan.
- Put the cranberry puree back in the saucepan and add the sugar and the liquid pectin. Bring to a boil over medium-high heat, stirring frequently. Boil one minute.
- Allow mixture to cool slightly and then pour cranberry jelly into a bowl or a mold coated with nonstick cooking spray. Chill until set.
- To unmold, dip mold in warm water for 5 seconds, then invert jelly onto serving platter.
Notes
- Use two tablespoons of dry pectin. Mix the dry pectin with the sugar before adding it to the puree.
- To unmold the sauce, fill a pot or large bowl with very warm water in the sink. Dip the chilled jelly mold in the water bath for at least 5 seconds. Then, immediately invert the mold directly onto your serving platter. If it doesn’t release, reheat the mold in the water bath.
- You can use fun-shaped molds, a bundt pan, or even just a bowl to set and serve the jelly!
- Fresh cranberries can be found in the fresh produce section of most grocery stores around the holidays. Pectin can be found in the canning section.