Spiced Cranberry Jelly Recipe

Spiced Cranberry Jelly Molded Recipe

November 17, 2011 by Jean Layton

Share this:

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

1. Rinse jello mold or glass bowl with water, leaving it a bit wet.
2. Bring the water to a boil in a medium saucepan over medium-high heat.
3. Add the cranberries, cinnamon cloves and allspice berries and sugar.
4. Bring back to a boil then lower the heat.
5. Cook for 10-15 minutes, until all the berries have burst.
6. The mixture will be thick. Remove from the heat; mash any remaining berries that might not have burst.
7. Strain through a fine-mesh or small-holed strainer, pushing the thick mixture through.
8. Scrape the skins till they have no more pulp. Discard the skins and whole spices.
9. Pour into prepared mold.
10. 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)