Cranberry Orange Jelly

1 cup/2 jars
Easy
Side Dishes
48 minutes

Characteristics

Low in Fat Low Sodium Without gluten Without nuts

Nutritional Facts Per Serving

25
Calories
0 g
Protein
6 g
Carbs
0 g
fiber
Show all nutrition facts

Nutritional Facts

1 tbsp
  • Amount For Serving % Daily Value
  • Calories 25
  • Lipides 0 g
    • Saturated fat  0 g
  • Cholesterol 0 mg
  • Sodium  1 mg
  • Carbs 6 g
    • fiber  0 g
    • Sugar  5 g
  • Protein 0 g

Ingredients

  • 4 cups (1 L) fresh or frozen cranberries
  • 2 tsp (10 mL) finely grated orange zest
  • 3/4 cup (175 mL) fresh orange juice, strained
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) each cayenne pepper and ground nutmeg
  • 1 1/2 cups (375 mL) sugar
  • 2 tbsp (30 mL) lemon juice
  • 1/4 cup (60 mL) pectin crystals

Method

  1. Combine cranberries with 1 1/3 cups (325 mL) water, orange zest, orange juice, cinnamon, cayenne and nutmeg; bring to a boil. Cook 10 to 12 min. until cranberries have popped. Remove from heat. 
  2. Strain through cheesecloth-lined strainer set over a clean saucepan, pressing gently to release liquids. Discard solids. Stir sugar and lemon juice into liquids; bring to a boil. Mix in pectin; stirring constantly 2 to 3 min. to dissolve. Remove from heat. Let stand 8 to 10 min. Skim off and discard any foam that forms on surface to ensure a clearer jelly.
  3. Pour jelly into two 1- cup (250-mL) Mason jars. Cool completely and seal with lids. Refrigerate 8 hr. until set. Enjoy immediately or store refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.

Tip: Serve jelly on toast, scones or biscuits. It’s also delicious served with pancakes, crepes and waffles.

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