Fresh Cranberry Jelly
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Fresh Cranberry Jelly
Homemade Cranberry Jelly Recipe
Sweet, tangy, and infused with warm citrus and cinnamon flavors, this cranberry jelly is perfect for Thanksgiving, turkey dinners, or anytime you want a touch of homemade charm. Easy to make with fresh or frozen cranberries, it’s a versatile addition to your table.
I have been making my own cranberry sauce for Thanksgiving and family turkey dinners for a long time, having said that, half my family like the sauce with the whole cranberries and the other half the jelly. I would make the whole cranberry sauce and buy the canned jelly sauce. Not anymore!
After doing a lot of preserving this fall, my instincts kicked in for this one with an added bonus. (Later on that)
I do like to add aromatics to my food and this one called for cinnamon and orange.
Why You’ll Love This Recipe
Simple Ingredients: No need for canned jelly—just fresh cranberries, sugar, orange, and a hint of cinnamon.
Versatile Uses: Perfect as a glaze for ham, a topping for cheese platters, or even with breakfast sausages.
Homemade Flavor: Infused with orange peel and cinnamon for a flavor-packed upgrade from store-bought options.
Where to use:
Pork and pork sausages
Cheese platters
Charcuterie Boards
Hams as a glaze
Breakfast sausages
Chicken pot pie
Ingredients:
6 cups fresh cranberries (frozen works, too)
2 cups sugar
Peel and juice of 1 large orange
2 cinnamon sticks
1 cup water
1 teaspoon salt
How to Make Cranberry Jelly
Step 1: Prep the Orange
Carefully remove the orange peel, avoiding the bitter white pith. Set the peel aside.
Slice the orange in half and juice it, ensuring no seeds make their way into the pot.
Step 2: Simmer the Ingredients
In a large, heavy-bottomed pot, combine cranberries, sugar, orange juice, orange peel, cinnamon sticks, water, and salt.
Bring the mixture to a high simmer over medium heat. Reduce the heat and let it simmer gently for about 25 minutes, stirring occasionally.
Step 3: Test for Doneness
Dip a clean metal spoon into the mixture and lift it out, letting the jelly drip for 10 seconds. Swipe your finger across the back of the spoon:
If the line stays clean, the jelly is ready.
If it closes up, simmer for a few more minutes, but watch closely to prevent burning.
Step 4: Strain and Store
For a smooth jelly, pour the mixture through a fine mesh strainer into sterilized jars. Discard the solids.
Seal the jars and let them cool to room temperature before refrigerating or processing in a water bath for shelf-stable storage.
Pressing the cranberry mixture through a sieve to get all the yummy jelly out, clear and beautiful.
Perfect cranberry jelly sauce for the holidays and Thanksgiving, 5ingredients, fail proof and a family favorite. Tip on how to test for doneness.
