Spiced Cranberry Jelly Molded Recipe
Recipe: Spiced Cranberry Jelly
Summary: My family has made this jelly for years. Originally we followed a recipe in the Joy of Cooking, but it has evolved over time. Tart and sweet with just a hint of spicy cinnamon and cloves. So pretty in a jello mold but a glass bowl works well too. You unmold just before serving. . MAKE AHEAD: The jelly can be refrigerated for up to 1 week.
Ingredients
- Makes 1 1/2 cups
- 1 1/4 cups water
- 12 ounces fresh cranberries picked over to eliminate soft ones and rinsed
- 1/4 teaspoon of ground cinnamon
- 3 whole cloves
- 3 whole dried allspice berries
- 3/4 cup sugar
- Pinch salt
Instructions
- Rinse jello mold or glass bowl with water, leaving it a bit wet.
- Bring the water to a boil in a medium saucepan over medium-high heat.
- Add the cranberries, cinnamon cloves and allspice berries and sugar.
- Bring back to a boil then lower the heat.
- Cook for 10-15 minutes, until all the berries have burst.
- The mixture will be thick. Remove from the heat; mash any remaining berries that might not have burst.
- Strain through a fine-mesh or small-holed strainer, pushing the thick mixture through.
- Scrape the skins till they have no more pulp. Discard the skins and whole spices.
- Pour into prepared mold.
- Chill at least 6 hours before serving.
To un-mold the cranberry, remove the jelly from the fridge. Run hot tap water over the back of the mold for 30 second or so. Place a plate over the mold and flip it plate side down. Give it a minute to release. If it doesn’t, try running a paring knife tip around the edge, then repeat the flip.
Variations
If you would like to avoid regular sugar, you can replace the sugar with 1/2 cup of honey, but then it will be a cranberry sauce instead of a set jelly.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
