Cranberry-Orange Jelly

  • Prep Time 10 min
  • Total Time 8 h 30 min
  • Makes: 2 jars 1 cup/250

Ingredients

  • 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 sugar 375 mL
  • 2 tbsp lemon juice 30 mL
  • ¼ cup pectin crystals 60 mL

Directions

  • 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.

Tip

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

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Nutrition Facts

  • Nutrition Description Per serving (1 tbsp/15 mL)
  • Calories 25
  • Fat 0
  • Saturated Fat 0
  • Carbs 6 g
  • Sugar 5 g
  • Protein 0
  • Cholesterol 0
  • Fibre 0
  • Sodium 1 mg