Cranberry And Cinnamon Jelly Recipes

SPICED CRANBERRY JAM

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

HOLIDAY CRANBERRY JELLY

Steps:

• In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

CRANBERRY JELLY

Steps:

• 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.

CRANBERRY CINNAMON JAM

Steps:

• Pick over cranberries and throw away any mushy or bruised cranberries.
• Measure sure and set aside.
• Boil water and add cranberries, boil till cranberries are popped (approx. 3-5 min).
• Ladle cranberries into food mil and sieve.
• (Measure four cups prepared fruit) Pour prepared fruit back into pot, add pectin (mix slowly to prevent clumping), and add cinnamon.
• Cook mixture to a slow boil, and slowly add sugar.
• Bring to a full rolling boil, cook three minutes longer and remove from heat.
• Skim off any foam, and jar as usual.

CRANBERRY AND CINNAMON JELLY

Steps:

• In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop.
• Remove cinnamon sticks, mash berries with potato masher.
• Spoon berries & liquid into a cheeecloth clipped to a colander, suspended over a large bowl; let juice strain WITHOUT FORCING -- for a few hours or overnight.
• DO NOT SQUEEZE the bag or the jelly will get cloudy.
• Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick.
• Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning.
• Remove pan from heat; skim foam; remove cinnamon stick.
• Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level).
• Label & store in cool dark place.