Cranberry Jelly

Name: Cranberry Jelly
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 6 to 8 servings
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

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Level: Easy
Total: 3 hr 30 min

Prep: 15 min
Inactive: 3 hr
Cook: 15 min

Yield: 6 to 8 servings

Nutrition Info

Level: Easy
Total: 3 hr 30 min

Prep: 15 min
Inactive: 3 hr
Cook: 15 min

Yield: 6 to 8 servings
Nutrition Info

Ingredients

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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.