Does anyone have a recipe for easy cranberry jelly?
By Judy from San Angelo, TX
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I am looking for cranberry jam, jelly, and butter. I have looked in every store and market in and around hear and it doesn't exist in any of them. Please help me before my husband has a fit.
Darcey from Kalamazoo, MI
I have used Jellied Cranberry sauce on my toast with margarine for years. It's good. Try it. (06/24/2008)
By Grandma Bess
Depending on the tartness of the berries you may need
to adjust the amount of sugar.
Rinse the berries, if necessary, then drain well and put in a
non-metallic bowl with the sugar and lemon juice.
Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a jam-making pan or
other heavy based saucepan with the grated lemon rind.
Strain in all the juice from the berries (I didn't end up with
a ton of juice, but scraped all the thick, sugary juice in) and
add 2 wooden spoonfuls of berries, leaving the rest of the
berries in the bowl for now.
Add the 1/2 cup water and simmer for 20-30 minutes, or until
the apple is very soft and the whole lot has thickened (I ended
up cooking for 10 minutes).
Add the rest of the berries and heat through for 5-8 minutes.
Pour into sterilized jars.
Seal tightly and turn upside down.
Cover with a cloth and leave to cool completely before turning
upright and storing in a cool place.
The jam will keep for a couple months, but once open keep it
in the fridge and use fairly quickly.
Makes about 2 cups.
Cranberry Jelly #1
Wash cranberries; drain and remove stems.
Place in 3 1/2 quart saucepan.
Add 2 cups water; bring to boiling point over high heat.
Reduce heat; simmer, covered, 20 minutes.
Press cranberries and liquid through food mill or colander;
Bring cranberry puree to boiling point; boil, uncovered,
Add sugar and salt; boil 2 minutes.
Pour into a 3 cup mold.
Refrigerate for 5 hours or until firm.
To unmold, carefully loosen edge with knife and turn out
Makes 8-10 servings
Cranberry Jelly #2
Cook berries in water in a covered dish for 5 minutes.
With a pestle, press through a fine sieve.
Stir in sugar.
Without reheating, turn the mixture into a mold.
Do not return to heat after the sugar is added or the
mixture will not jelly. (The heat interferes and splits
the jelly up.)
Combine the water and cranberries in a heavy pot.
Add the remaining ingredients except the vanilla.
Simmer gently, stirring for about 20 minutes until thick.
Remove from the heat and stir in the vanilla.
Makes 1 3/4 cups.
Keeps well. Serve with biscuits, rolls or muffins. (06/26/2008)