Cranberry-Orange Jelly

Prep Time: 10 minutes
Total Time: 8 hours 30 minutes
Makes: 16


  1. 4 cups (1 L) fresh or frozen cranberries
  2. 2 tsp (10 mL) finely grated orange zest
  3. 3/4 cup (175 mL) fresh orange juice, strained
  4. 1/2 tsp (2 mL) ground cinnamon
  5. 1/4 tsp (1 mL) each cayenne pepper and ground nutmeg
  6. 1 1/2 cups (375 mL) sugar
  7. 2 tbsp (30 mL) lemon juice
  8. 1/4 cup (60 mL) pectin crystals


  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)