Cranberry And Cinnamon Jelly Recipes

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CRANBERRY JELLY



Cranberry Jelly image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (about 4 cups), thawed if frozen
2 oranges
2 cups sugar
1 teaspoon ground coriander
Kosher salt
1 teaspoon pure vanilla extract

Steps:

  • Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
  • Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

SPICED CRANBERRY JAM



Spiced Cranberry Jam image

I needed to fill some holiday cookies with jam and since raspberries and apricots weren't in season, I opted to use cranberries. This jam is lightly sweetened, fragrant, and has a beautiful color that complemented the cookies perfectly!

Provided by LauraF

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h20m

Yield 16

Number Of Ingredients 10

1 (12 ounce) bag fresh cranberries
¾ cup white sugar
½ cup turbinado sugar
¼ cup water
1 orange, zested
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 dash ground black pepper

Steps:

  • Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
  • Blend cranberry jam into desired consistency using an immersion blender.
  • Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 18.2 g, Fiber 1.1 g, Protein 0.1 g, Sodium 3.1 mg, Sugar 16.1 g

HOLIDAY CRANBERRY JELLY



Holiday Cranberry Jelly image

Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon

Provided by Taste of Home

Time 35m

Yield 8 half-pints.

Number Of Ingredients 3

4 cups cranberry juice
6-1/2 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY-ORANGE JELLY



Cranberry-Orange Jelly image

This is the cranberry sauce for cooks who secretly (or not so secretly) like the kind that comes in a can, a quivering ruby mass with an unexpected dash of orange and spice. Guests can scoop it out of a pretty glass bowl, but it's more fun to unmold it onto a cake plate and serve it in slices. Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer just enough so that the whole mold can slip right out.

Provided by Julia Moskin

Categories     jams, jellies and preserves, side dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 6

1 1/2 cups Lillet (see note)
1/2 cup orange liqueur, like Grand Marnier
2 cups sugar
2 tablespoons juniper berries (optional)
2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)
Nonstick cooking spray (if chilling in a mold)

Steps:

  • In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
  • Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
  • If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 31 grams

CRANBERRY AND CINNAMON JELLY



Cranberry and Cinnamon Jelly image

Beautiful color! Try this with salmon or trout OR serve on the Friday after Thanksgiving at breakfast. Just doing my part to keep the holiday spirit going! Thanks to Frances Bissell for the recipe in *Preserving Nature's Bounty*

Provided by Debber

Categories     Jellies

Time 1h

Yield 6 half-pint jars, 16 serving(s)

Number Of Ingredients 4

2 lbs cranberries (fresh or frozen)
2 cups water
4 cinnamon sticks
2 cups sugar (to each 2 C. juice see recipe)

Steps:

  • In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop.
  • Remove cinnamon sticks, mash berries with potato masher.
  • Spoon berries & liquid into a cheeecloth clipped to a colander, suspended over a large bowl; let juice strain WITHOUT FORCING -- for a few hours or overnight.
  • DO NOT SQUEEZE the bag or the jelly will get cloudy.
  • Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick.
  • Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning.
  • Remove pan from heat; skim foam; remove cinnamon stick.
  • Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level).
  • Label & store in cool dark place.

Nutrition Facts : Calories 122.8, Fat 0.1, Sodium 1.7, Carbohydrate 31.9, Fiber 2.6, Sugar 27.3, Protein 0.2

CRANBERRY & CLEMENTINE JELLY



Cranberry & clementine jelly image

Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.

Provided by Sara Buenfeld

Categories     Condiment

Time 1h50m

Yield Makes 1.6kg

Number Of Ingredients 4

1kg fresh or frozen cranberry
3 clementines , chopped, peel and all
700g jam sugar
3 tbsp port

Steps:

  • Tip the berries and clementines into a preserving pan, and pour in 1 litre of water. Gently heat, stirring frequently, for 30 mins until the berries are soft. As the mixture softens, lightly crush to release all the juice from the berries. You can do this with a potato masher.
  • Cool the mixture, then tip it into a jelly bag suspended over a large bowl, or into a large plastic sieve lined with muslin. You need a plastic sieve, as the acidity in the fruit will affect anything metal. Leave overnight so that the juices run through.
  • The next day, measure the liquid. You should end up with 1.4 litres. If you have less, make up the mixture with water. If more, boil to evaporate the excess. Meanwhile, sterilise your jars and put a small plate in the freezer to chill.
  • Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it's set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.

Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

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