Apricot and Cranberry Jelly

Recipe courtesy Amy Chamberlain

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Rated 5 stars out of 5
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  • Read 6 Reviews
Total Time:
25 min
Prep
10 min
Inactive
2 min
Cook
13 min
Yield:
approximately 8 cups
Level:
Easy
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Ingredients

  • 2 cups water
  • 2 cups sugar
  • 4 cups cranberries
  • 1 cup chopped dried apricots
  • 1 orange, zested

Directions

Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.

Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 6 reviews

  • on October 07, 2010

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    I get requested every year for this recipe for Thanksgiving! It makes a lot, but my husband doesn't mind because he loves having the leftovers.

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  • on November 23, 2009

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    ...But I really love this recipe! I've been using it for the past 2 or so years, and I think it's so delicious with a turkey! I never thought I could get my family to eat cranberry sauce (so many years we had that gelatinous can-shaped stuff when my mom was doing the cooking- ick!, but this recipe really changed everyone's minds about it! I highly recommend it for holiday dinners!

    people found this review Helpful.
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  • on November 11, 2008

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    I've been making this recipe for the past 4 years now and it's always a big hit. Great thing is too, you can always make it the week ahead, seal it tight & store in fridge. I use only 1/2 the amount of sugar and it's still good - not so sweet, but very, very yummy.

    people found this review Helpful.
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