Cranberry Cider Jelly Recipes

THE BEST CRANBERRY CIDER RECIPE

Steps:

• Add water into a large 4 quart saucepan along with the fresh cranberries, cinnamon sticks and cloves.
• Bring the mixture to a boil and then turn the heat down to low and simmer for 25 minutes.
• Strain the cranberries, cinnamon sticks, and cloves from the mixture. Then mix in the sugar, orange juice, and apple juice (optional).
• Enjoy hot, or cool to room temperature and store it in a container in the fridge for later.

CHRISTMAS CRAN-CIDER JELLY

Steps:

• 1. In a large kettle add juices and spice and pectin. Bring to a rolling boil over high heat. Stirring constantly.
• 2. Stir in sugar.
• 3. Return to a full rolling boil for 1 minute, stirring constantly. Remove from heat; skim off any foam.
• 4. Before pouring in jars, I like to stir it quick with a cinnamon stick.
• 5. Pour hot liquid into 6 half pint jelly jars (hot jars) leaving 1/4" headspace.
• 6. Adjust with caps. Process for 5 minutes in a boiling water bath. *makes 6 half-pints.

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.

HOMEMADE CRANBERRY JELLY

Steps:

• Combine the first three above ingredients and simmer until the berries begin to burst. Remove from the heat and taste. If it's too sweet for you, add a bit of lemon juice to increase the tartness. If it's too tart, you can add a bit more sugar and return to the heat in order until the sugar is integrated.
• Once the flavors are adjusted and the fruit has cooled a bit run it through a food mill or press it through a sieve, to remove the skins.
• Pour into clean jars (leaving 1/2 inch head space), wipe rims, apply lids (make sure to simmer your lids at approximately 180 degrees for about ten minutes prior to use) and process in a boiling water canner for fifteen minutes (starting the time when the canner returns to a boil).
• If you can't help but mess around with recipes, try adding some cinnamon, orange zest or a bit of vanilla bean (it's delicious, it just didn't match the food memory I was trying to satisfy). Make it your own!

CIDER JELLY

Steps:

• In a Dutch oven, combine cider and red hots. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

HOT CRANBERRY CIDER

Steps:

• Combine all ingredients in a large kettle; bring to a boil. Boil for 5 minutes. Reduce heat; cover and simmer for 30 minutes. Remove cloves and cinnamon stick. Serve warm.