Spiced Cranberry Jelly
This homemade spiced cranberry jelly is made from scratch using fresh cranberries and warm holiday spices. No thermometer needed, just simple visual cues to achieve a perfectly set jelly that's far superior to any canned version.
Servings: 16 servings
Calories: 63kcal
Equipment
- Possible Cooker Pro or Pot on the stove
Ingredients
Spice Blend
- ½ Tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon red pepper flakes optional, for subtle warmth
Jelly Ingredients
- 1 cup granulated sugar
- 12 ounces fresh or frozen whole cranberries
- 2½ cups water
- 1 Tablespoon powdered pectin
Instructions
- Combine the spice blend ingredients with the sugar in a small bowl and mix well. Set aside.½ Tablespoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ½ teaspoon red pepper flakes, 1 cup granulated sugar
- Add the cranberries and water to a large pot. Cook on high heat until the cranberries begin to pop and release their juice.12 ounces fresh or frozen whole cranberries, 2½ cups water
- Reduce heat to medium and simmer for 5-10 minutes until the cranberries have released their juice and started to break down. Cover the pot if you want to reduce evaporation.
- Set a fine mesh strainer over a bowl. Pour the cranberry mixture through the strainer and let the juice drain naturally. Do not press down on the fruit. You want approximately 2 cups of juice; add a little water if needed to reach this amount.
- Reserve the fruit pulp in the strainer for making cranberry preserves (see recipe notes).
- Clean the pot, then return the strained cranberry juice to the pot. Turn heat to high and add the powdered pectin. Stir well to dissolve before the mixture comes to a boil.1 Tablespoon powdered pectin
- Once boiling, add the spiced sugar mixture and stir well to dissolve.
- Continue cooking and stirring until the mixture reaches a full boil that cannot be stirred down. The boiling should continue from edge to edge even while stirring vigorously. Another indicator: when you run a spoon across the bottom, the mixture stays separated for a few seconds. If using a thermometer, target 220℉/104℃.
- Immediately turn off the heat and carefully pour or ladle the hot jelly into a heatproof pint jar or container.
- Let cool uncovered at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours or overnight until fully set.
Notes
MAKING CRANBERRY PRESERVES FROM THE LEFTOVER FRUIT
Don't discard the fruit pulp from straining! To make preserves:
• Add the reserved fruit pulp to the pot with 2 cups water.
• Add 1 tablespoon powdered pectin (or ½ tablespoon for a looser consistency) and bring to a boil.
• Add 1 cup sugar mixed with the same spice blend used for the jelly.
• Cook until the boil cannot be stirred down.
• Pour into jars, cool, and refrigerate. Yields approximately 1.5 pints. VARIATIONS
• For plain cranberry jelly, omit all the spices.
• Add orange or lemon zest to the sugar mixture for a citrus twist.
• Use low-sugar pectin if you want to significantly reduce the sugar content. SERVING SUGGESTIONS
• Serve alongside roasted turkey, ham, or pork.
• Spoon preserves over cream cheese with crackers for an easy appetizer.
• Spread on toast, bagels, or biscuits.
• Drizzle warm preserves over vanilla ice cream. STORAGE
• Refrigerator: Store covered for up to 3 weeks. Jelly needs at least 4 hours to fully set.
• Freezer: Freeze for up to 3 months. Chill completely before freezing and leave headspace for expansion. Thaw overnight in the refrigerator. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Don't discard the fruit pulp from straining! To make preserves:
• Add the reserved fruit pulp to the pot with 2 cups water.
• Add 1 tablespoon powdered pectin (or ½ tablespoon for a looser consistency) and bring to a boil.
• Add 1 cup sugar mixed with the same spice blend used for the jelly.
• Cook until the boil cannot be stirred down.
• Pour into jars, cool, and refrigerate. Yields approximately 1.5 pints. VARIATIONS
• For plain cranberry jelly, omit all the spices.
• Add orange or lemon zest to the sugar mixture for a citrus twist.
• Use low-sugar pectin if you want to significantly reduce the sugar content. SERVING SUGGESTIONS
• Serve alongside roasted turkey, ham, or pork.
• Spoon preserves over cream cheese with crackers for an easy appetizer.
• Spread on toast, bagels, or biscuits.
• Drizzle warm preserves over vanilla ice cream. STORAGE
• Refrigerator: Store covered for up to 3 weeks. Jelly needs at least 4 hours to fully set.
• Freezer: Freeze for up to 3 months. Chill completely before freezing and leave headspace for expansion. Thaw overnight in the refrigerator. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 2Tablespoons | Calories: 63kcal | Carbohydrates: 16g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 22mg | Fiber: 1g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 0.1mg