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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.


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

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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