Cranberry Jelly

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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
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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

  1. 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.
  2. 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.

Cook’s Note

You can refrigerate this sauce for up to 2 weeks.