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Prep Time
10 mins
Cooking Time
8 h
Total Time
8 h 30 m
2 jars


4 cups
fresh or frozen cranberries
1 L
2 tsp
finely grated orange zest
10 mL
¾ cup
fresh orange juice, strained
175 mL
1/2 tsp
ground cinnamon
2 mL
¼ tsp
each cayenne pepper and ground nutmeg
1 mL
1½ cups
375 mL
2 tbsp
lemon juice
30 mL
¼ cup
pectin crystals
60 mL


Step 1
Combine cranberries with 1⅓ 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.
Step 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.
Step 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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 tbsp/15 mL)
6 g
5 g
1 mg