Cranberry Jelly Or Jam
A vibrant and tangy cranberry jelly with a sweet balance, perfect for holiday tables, toast, or as a versatile condiment for both sweet and savory dishes.
Ingredients
Instructions
- Boil cranberries until they are cooked and they will pop.
- Strain to remove skin and seeds.
- Add sugar to the strained cranberries.
- Keep boiling until the mixture slides off the spoon in thick sheets.
- Pour into jars.
- Seal by boiling in canning jars for 10 minutes.
- Alternatively, store in the refrigerator.
Tips & Substitutions
For a smoother jelly, make sure to strain the cranberries thoroughly to remove all skins and seeds. If you prefer a sweeter jam, consider using less sugar or substituting with honey or agave syrup. If cranberries are not available, you can use other berries like raspberries or blueberries for a different flavor. Be patient while boiling; the mixture needs to reach the right consistency to achieve that perfect jelly texture.
Serving Suggestions
Cranberry jelly is a versatile condiment that pairs beautifully with roasted meats, especially turkey or chicken, making it an excellent addition to holiday meals. Spread it on toast or muffins for breakfast, or use it as a filling in pastries. It also complements cheese boards, creating a delightful contrast with savory cheeses. For a unique twist, try it alongside Dick Waterman'S Spaghetti Sauce Or Chop Suey Sauce.
Storage & Reheating
Store leftover cranberry jelly in sterilized jars in the refrigerator for up to 3 weeks. For longer storage, process the jars in a hot water bath for 10 minutes, allowing for up to a year of shelf life. To use, simply scoop out what you need and enjoy it cold or at room temperature. Reheat gently in a saucepan if desired for a warm topping.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Jelly Or Jam contains roughly 639 calories, with 2g protein, 170g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (48% of the Daily Value) and vitamin C (37% of the Daily Value). It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well in this recipe. Just make sure to thaw them completely before boiling. You might need to adjust the cooking time slightly, as frozen cranberries can release more moisture than fresh ones.
How do I know when the jelly is thick enough?
A good test for thickness is the spoon test: when you lift a spoonful of the mixture, it should slide off in thick sheets rather than drizzling off. You can also use a candy thermometer; it should reach around 220°F (104°C) for it to set properly.
Is this recipe suitable for canning?
Yes, this cranberry jelly recipe is suitable for canning. After cooking and pouring the jelly into sterilized jars, seal them with lids and process them in a boiling water bath for 10 minutes to ensure they are shelf-stable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).