A seasonal berry come winter this delicious cranberry jelly is an alternative cranberry recipe to to the traditional cranberry chutney or sauce. Serve with alongside mince pies and Christmas pudding as part of your Christmas dessert spread.
Serves 4
Cooking time: 1 hour
What You’ll Need:
- 9oog fresh cranberries
- 2 large oranges, preferably unwaxed or organic
- 1 lemon, preferably unwaxed or organic
- 900ml or 1 1/2 pints water
- allow 450 g/ 1 lb preserving sugar per 600 ml / 1 pint liquid
What To Do:
- Pick over the cranberries, wash and place in a preserving pan. Cut the oranges and lemon into wedges; add to the cranberries. Add water, bring to the boil and simmer for 45 minutes or until the cranberries are really soft and pulpy. Strain through a jelly bag
- Once all the juice has been extracted, measure and place in a preserving pan together with the measured preserving sugar
- Place over a gentle heat and cook, stirring frequently until the sugar has dissolved. Bring to the boil and boil rapidly for 15 minutes, or until setting point is reached. Cool slightly and skim if necessary, then pot and cover in the usual way
- Cook’s Tip: For a spice flavour, add 2-3 whole cloves and 2 tablespoons of finely grated orange zest when simmering the fruits
Recipe from Gina Steer, author of Jams, Jellies, Preserves & Chutneys.