Vibrant Tangy Cranberry Jelly (Printable version)

Tangy cranberry jelly great for spreading on toast or pairing with meats and desserts.

# What You'll Need:

01 - 12 oz fresh or frozen cranberries

02 - 1 cup granulated sugar

03 - 1 cup water

04 - 1 strip orange zest (optional)

05 - 1 tbsp freshly squeezed lemon juice

01 - Rinse cranberries thoroughly and discard any soft or damaged ones.

02 - Place cranberries, sugar, water, and orange zest in a medium saucepan.

03 - Heat over medium-high, stirring occasionally until cranberries start to burst, approximately 10 to 12 minutes.

04 - Reduce heat and continue to simmer for 5 to 8 minutes, stirring frequently until the mixture thickens slightly.

05 - Remove from heat and stir in freshly squeezed lemon juice.

06 - For smooth jelly, strain mixture through a fine mesh sieve; for chunky texture, keep as is.

07 - Transfer the jelly to a clean jar or mold. Allow to cool to room temperature, then refrigerate for at least 2 hours until set.

08 - Serve the cranberry jelly cold as a condiment or spread.

01 -

It transforms ten minutes of actual work into something that tastes like you've been planning it for days.
One batch makes enough to gift, keep, and pretend you didn't eat straight from the jar with a spoon.
It's the easiest way to feel like you're doing something fancy when you're really just boiling berries and waiting.

02 -

Don't overcook it thinking more heat equals more thickness—it will keep thickening as it cools, and overcooked jelly becomes grainy and separate, not smooth and lovely.
If you're adding pectin for a firmer set, dissolve it completely with the sugar before you add anything else, or it will clump and ruin the texture.

03 -

If you want a glossier finish, brush the jelly onto finished dishes right before serving so it catches the light and looks intentional.
When you press the mixture through the sieve, don't rush—let it drip slowly, and you'll get clearer jelly with better texture than if you force it through.