Cranberry Jelly

Total Time:
3 hr 30 min
Prep:
15 min
Inactive:
3 hr
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 pound cranberries (about 4 cups), thawed if frozen
  • 2 oranges
  • 2 cups sugar
  • 1 teaspoon ground coriander
  • Kosher salt
  • 1 teaspoon pure vanilla extract
Directions
  • 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.

  • Photograph by Ryan Dausch

You can refrigerate this sauce for up to 2 weeks.


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