Cranberry-Orange Jelly

16
Medium
Side Dishes
8 hours

Characteristics

Low Sodium Without gluten Without nuts

Nutritional Facts Per Serving

25
Calories
6 g
Carbs
Show all nutrition facts

Nutritional Facts

1 16
  • Amount For Serving % Daily Value
  • Calories 25
  • Lipides
  • Sodium  1 mg
  • Carbs 6 g
    • Sugar  5 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.

Makes: 2 jars (1 cup/250 mL)

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