SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS
Steps:
- Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
- Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
- Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
- Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
- To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.
SPICED CRANBERRY JAM
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
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
SWEET-AND-TART CRANBERRY GINGER JELLY
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
- Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).
CRANBERRY ORANGE JAM (MARMALADE)
Say happy holidays with this festive Cranberry Orange Jam! Make a batch of holiday homemade jam to give as Christmas gifts, or save this small-batch jam for yourself so you can enjoy cranberries year round. You can also skip the canning instructions and serve this as a cranberry orange sauce instead.
Provided by The Worktop
Categories Breakfast Brunch Spreads
Time 55m
Number Of Ingredients 6
Steps:
- Wash the oranges and using a fruit peeler, peel off the outer most layer of the oranges. Try to peel just the outer orange layer, leaving the white pith behind. Slice the peel into thin strips, no longer than 1-inch long. It's okay if you have smaller strips. Place the strips in a maslin pan.
- Peel the white pith from the oranges and discard. Cut the oranges in half. Remove any seeds. Squeeze the juice from the orange halves into the maslin pan. Tie the squeezed orange halves into a muslin cloth and place in the maslin pan.
- Add the water into the maslin pan. Bring to a boil then turn the heat down to a simmer. Simmer for 30 minutes, occasionally prodding the muslin bag and stirring the orange peel strips, until the orange peel strips have softened. You'll keep the muslin bag cooking in the jam pot until the end.
- Wash the cranberries and add them into the pan. Add in the apple juice. Bring the pan to a boil again, and cook for about 10 minutes, until all the cranberries have popped and have broken apart. If any cranberries remain whole, use a spatula and lightly press the cranberry against the side of the pot until it "pops".
- Add in the zest and juice from the 2 limes and the sugar. Bring to a roiling boil, scraping the bottom of the pan frequently to avoid the jam from sticking and burning, until the setting point is reached. The setting point is 220°F / 104.5°C. See notes if you do not have a thermometer.
- As soon as the setting point is reached, remove the pan from the heat and leave it to stand for a few minutes. Remove the muslin bag. Gently stir the jam and transfer the jam into warm, sterilized jars (see notes). Seal the jars immediately. Store the jam in the refrigerator for up to two weeks, or process the jars in a boiling water canner or pressure canner.
Nutrition Facts : Calories 471 kcal, Carbohydrate 121 g, Sodium 9 mg, Fiber 3 g, Sugar 114 g, ServingSize 1 serving
CRANBERRY GINGER JELLY
This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
- Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).
CRANBERRY JAM
An easy Cranberry Jam recipe
Categories Fruit Juice Breakfast Dessert Thanksgiving Quick & Easy Cranberry Fall Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
- Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
HOMEMADE CRANBERRY ORANGE JELLY
Sweet, tart, and full of flavor, this cranbery orange jelly might just be the star of the party this Thanksgiving. No one needs to know how simple it is to make.
Provided by Amy J
Categories Side Dish
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine all ingredients
- Bring to a boil. Cranberries will burst and mixture will begin to coat your spoon.
- Strain mixture through fine mesh strainer to remove seeds, orange peel, and spices if desired. Alternately, remove cinnamon stick and use a stick blender to blend to your preferred consistency.
- Pour into serving dish and allow to cool until thickened
- *I prefer to use Clementines because of their super sweet, orange flavor.
IN A CRANBERRY JAM
Provided by Alton Brown
Time 35m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients into a small, non-reactive saucepan.
- Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.
HOMEMADE CRANBERRY GINGER SAUCE
No Thanksgiving is complete without cranberry sauce. This recipe is very customizable to your family's palate. In this version, I've used honey, orange juice, and crystallized ginger. But I have made it in the past with a sweet white wine and apples, which is also delicious. Using fresh cranberries, the sauce still gets a jelly-like consistency because when the cranberries pop open during cooking, they release pectin, which is a natural way to make jelly or jams. Once you try this recipe, you'll never go back.
Provided by frozendinnerdiva
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.5 g, Fiber 1.4 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 12.9 g
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- Mix the juice with the remaining ingredients except the sugar and pectin, warm over a pot of simmering water or in a small pan, then cool and rest overnight in the fridge, or at least for a few hours. Strain the juice naturally through cheesecloth, without pressing on it. You should be left with about 4 cups of juice (see note).
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- Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
- In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
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