HOLIDAY CRANBERRY JELLY
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
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 JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
CRANBERRY-ORANGE JELLY
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
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
SURE.JELL CRANBERRY JELLY
Cranberry juice cocktail, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.
Provided by My Food and Family
Categories Home
Time 1h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Measure juice into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CRANBERRY & CLEMENTINE JELLY
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
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
HIGHBUSH CRANBERRY JELLY
High bush cranberries are not true cranberries, they are a shrubby plant with clusters of red berries that are quite acidic. This jelly is superb on toast, English muffins, with cream cheese or is also good with meat,poultry or fish. Please note that these berries smell like horrid stinky socks when the juice is being extracted from them, I like a well ventilated kitchen for this step. I also freeze the extracted juice before I make the jelly. It's convenient and it also seems to mellow the flavour.
Provided by AnnieCan
Categories Jellies
Time P1DT15m
Yield 6 8 ounce jars
Number Of Ingredients 4
Steps:
- Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c water) for 10 minutes. Boil Rapidly for 3-5 minutes.
- Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.
- For each cup of juice, add 2/3 c white sugar. Stir it up well.
- I used 5 cups of juice and 4 1/2 c sugar for my batch.
- Bring to 220-222 degrees on candy thermometer.
- Remove from heat, skim off any foam.
- Pour into sterile jars and put in 5 minute water bath.
- OR: Bring juice and sugar to a boil, boil hard for 1 minute. Turn off heat, add pectin, stir well. Skim, fill jars and place in water bath 5 minutes.
- Enjoy your jelly!
Nutrition Facts : Calories 100.6, Sodium 3, Carbohydrate 26.1, Fiber 1.5, Sugar 23.5, Protein 0.1
FAMOUS HIGHBUSH CRANBERRY JELLY
Make and share this Famous Highbush Cranberry Jelly recipe from Food.com.
Provided by Joanie Grow
Categories Jellies
Time 40m
Yield 8 cups
Number Of Ingredients 6
Steps:
- Bring the berries and water to a boil and simmer for 10 minutes.
- Crush the berries or put through a food mill.
- Strain the juice in a cheesecloth-lined sieve.
- Add any additional water if need to bring the juice up to 5 cups.
- Bring the juice and sugar up to a boil.
- Add the margarine, then the liquid pectin.
- Bring back to a boil, stirring constantly boil hard for 1 minute.
- Remove from heat.
- Skim foam from surface and pour into sterile pint jars and seal.
- Process in boiling water bath for 5 minutes.
- NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
- Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
- Highbush cranberries have a single seed, which needs to be removed.
- If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries.
- The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.
HOMEMADE CRANBERRY JELLY
From my food preservation files. This is supposed to be like the stuff in the can, but with better ingredients.
Provided by dicentra
Categories Jellies
Time 25m
Yield 1 pint
Number Of Ingredients 4
Steps:
- Combine the first three above ingredients and simmer until the berries begin to burst. Remove from the heat and taste. If it's too sweet for you, add a bit of lemon juice to increase the tartness.
- If it's too tart, you can add a bit more sugar and return to the heat in order until the sugar is integrated.
- Once the flavors are adjusted and the fruit has cooled a bit run it through a food mill or press it through a sieve, to remove the skins.
- Pour into clean jars (leaving 1/2 inch head space), wipe rims, apply lids (make sure to simmer your lids at approximately 180 degrees for about ten minutes prior to use) and process in a boiling water canner for fifteen minutes (starting the time when the canner returns to a boil).
- This recipe makes just a bit more than a pint (I filled a pint and a four-ounce jar).
- If you can't help but mess around with recipes, try adding some cinnamon, orange zest or a bit of vanilla bean (it's delicious, it just didn't match the food memory I was trying to satisfy). Make it your own!
Nutrition Facts : Calories 1369.8, Fat 0.6, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 355.3, Fiber 20.9, Sugar 318.1, Protein 1.8
COSMOPOLITAN JELLY
OK you won't get all the alcohol of a true drink but give this a try. I made this with some added goodness from my garden but you can omit the bee balm. I got the idea to make this after I made my Cranberry Bee Balm Jelly http://www.food.com/recipe/cranberry-bee-balm-jelly-460975 You can do more or less with each juice but be sure to equal 4 1/2 cups of all the juices Including the vodka.. This would be great to use to dip the rim of the glass into the heated jelly and then into sugar for an exceptional Cosmo. Or on toast, spread on a wrap filled with chicken or pork.
Provided by Rita1652
Categories Jellies
Time 50m
Yield 5-6 1/2 pint jars
Number Of Ingredients 8
Steps:
- If using the optional bee balm place in a jar and top with the vodka. Let sit overnight up to a week. Strain and set aside.
- Pour the juices, (not the vodka) into a heavy bottom pot. Whisk in the pectin to dissolve. Bring to a full rolling boil.over medium high heat, stirring frequently.
- Stir in sugar stir to dissolve, add the infused vodka or flavored vodka and return to a full rolling boil and boil hard for 1 minute.
- Skim foam. You can add 1 teaspoon butter when cooking the juices to a roiling boil before the sugar to reduce foam .
- Place one orange zest in each jar.
- Pour into hot sterilized jars leaving 1/4 inch head space. Process in a boiling water bath 5 minutes. Remove jars and cool without moving in a draft free place. Label and store out of direct sunlight.
Nutrition Facts : Calories 835.1, Fat 0.1, Sodium 24.1, Carbohydrate 202.7, Fiber 0.9, Sugar 191.7
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HIGHBUSH CRANBERRY JELLY - THE KITCHEN MAGPIE
From thekitchenmagpie.com
4.8/5 (14)Total Time 1 hrCategory CondimentCalories 386 per serving
- Take your eight cups of cranberries and squish them. Which is actually popping them. Son of a gun, I looked like I was blood splattered after this part of the recipe, it looked like something out of a horror movie. The berries do not squish nicely, they explode. What I finally did was take a cup and use the bottom to mash them, not only did it help keep the bloody cranberry gore splatters from flying everywhere, it popped them better.
- Add the water into the pot and boil the berries for 10-15 minutes. This part is stinky, they don't emit a very pleasant odor when boiled. Or at all actually. When we picked them I actually smelled the berries first, so I started looking for them while we walked. It sounds rather Les Stroud of me, but in the fall when you are walking in the bush and smell something that is worse than your gym shoes? That's fall ripened cranberries.
- Once they are done boiling, strain them through a cheesecloth. I put the cheesecloth over a colander, then over a pot, works beautifully. Once it cools enough, you can lift it up and squeeze the remainder out of the cheesecloth. You will get a good 5 cups of juice, and to this add your sugar.
- Time to boil it up! Once it's boiling, stir in the liquid certo. Bring it back to a full boil, then boil it hard for a minute or two, making sure to stir constantly.There will be foam on top, so skim it off. I have found that if you let it sit for a couple minutes, the foam forms a skin on top, making it really easy to scoop it all off cleanly. You do want to try and get it all off, when making a jelly it's so crystal clear that foam bits show up as floaties in the middle of the jar.
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