Cranberry Jelly


Thanksgiving is over, but fall isn’t, am I right? So, I say we all take advantage of those seasonal cranberries and make some homemade cranberry jelly. Seriously, it’s so much more versatile than Thanksgiving dinner. Have it with roast chicken, smear it on crusty bread, or just eat it by the spoonful! I’ve been making this for Thanksgiving and now what I can’t stand is canned cranberry. Can I convert you all to homemade cranberry jelly fans? Just try this recipe!

Recipe: (Makes 3 cups)
1 lb fresh cranberries
3/4 cup of orange juice
1 tsp orange zest
1/4 cup orange segments
2/3 cup packed brown sugar
1/2 cup white sugar
1/4 tsp ground cinnamon

Bring cranberries and orange juice to a boil on medium-high heat
Lower heat to medium, add zest, segments, sugar, and cinnamon, and allow cranberries to pop
Stir to break down cranberries
Leave on heat for 20 minutes (keep stirring it!)
At this point, it should be a thick sauce that stays on the spoon for a second before falling
Take off heat and let cool before transferring to a glass mold/container
Refrigerate overnight and plop out the jelly the next day for a molded, firm, homemade, and deliciouscranberry jelly!


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