HOLIDAY CRANBERRY JELLY
Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
SURE.JELL CRANBERRY JELLY
Cranberry juice cocktail, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.
Provided by My Food and Family
Categories Home
Time 1h
Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Measure juice into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CRANBERRY JELLY FROM (FROZEN CONCENTRATE)
Just in time for the holidays, this is easy and fast to make. Not to tart and not to sweet, just right!
Provided by Chef Aint Bs
Categories Jellies
Time 20m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.9, Sodium 16.5, Carbohydrate 137.1, Fiber 0.6, Sugar 130.2
PASSION FRUIT JELLY FROM (FROZEN CONCENTRATE)
Make and share this Passion Fruit Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 20m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 520.8, Sodium 16.3, Carbohydrate 135, Fiber 0.6, Sugar 128.5
CRANBERRY-ORANGE JELLY
This is the cranberry sauce for cooks who secretly (or not so secretly) like the kind that comes in a can, a quivering ruby mass with an unexpected dash of orange and spice. Guests can scoop it out of a pretty glass bowl, but it's more fun to unmold it onto a cake plate and serve it in slices. Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer just enough so that the whole mold can slip right out.
Provided by Julia Moskin
Categories jams, jellies and preserves, side dish
Time 20m
Yield 12 to 16 servings
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
- Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
- If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 31 grams
CRANBERRY JAM
An easy Cranberry Jam recipe
Categories Fruit Juice Breakfast Dessert Thanksgiving Quick & Easy Cranberry Fall Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes (jam will continue to thicken as it cools).
- Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally.
CRANBERRY & CLEMENTINE JELLY
Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.
Provided by Sara Buenfeld
Categories Condiment
Time 1h50m
Yield Makes 1.6kg
Number Of Ingredients 4
Steps:
- Tip the berries and clementines into a preserving pan, and pour in 1 litre of water. Gently heat, stirring frequently, for 30 mins until the berries are soft. As the mixture softens, lightly crush to release all the juice from the berries. You can do this with a potato masher.
- Cool the mixture, then tip it into a jelly bag suspended over a large bowl, or into a large plastic sieve lined with muslin. You need a plastic sieve, as the acidity in the fruit will affect anything metal. Leave overnight so that the juices run through.
- The next day, measure the liquid. You should end up with 1.4 litres. If you have less, make up the mixture with water. If more, boil to evaporate the excess. Meanwhile, sterilise your jars and put a small plate in the freezer to chill.
- Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it's set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
CRANBERRY PEPPER JELLY FROM (FROZEN CONCENTRATE)
Make and share this Cranberry Pepper Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 1h20m
Yield 7 8-ounce jars
Number Of Ingredients 5
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Add crushed hot peppers let stand for 1 hour.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 537.9, Fat 0.1, Sodium 19.3, Carbohydrate 139.1, Fiber 1.3, Sugar 130.6, Protein 0.9
GRAPE JELLY (FROM FROZEN CONCENTRATE)
Make and share this Grape Jelly (From Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 15m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.1, Sodium 16.6, Carbohydrate 136.8, Fiber 0.6, Sugar 130.2, Protein 0.1
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