This Cranberry Jelly, with a little bit of tartness remaining, is perfect for tea cakes and crumpets, or as a glaze for fruit tarts, but it can also be served at Christmas or Thanksgiving, with a festive roast turkey, pheasant or guinea fowl, where it is perfect on the side.
A clear preserve like this jelly needs a ‘jelly bag’ to strain the fruit juice through – best left overnight. Do not be tempted to squeeze the jelly bag while it is draining, or the jelly will become cloudy.
Cranberry Jelly Recipe
Makes about 900g of fruit jelly to pot. Use oranges or seasonal tangerines to balance the tartness of the cranberries.
- 900g fresh cranberries
- 450g sweet eating apples (washed and chopped with skins and cores intact)
- 1 orange (grated zest and juice) or 2 tangerines
- 600ml water
- approx – 900g jam sugar (warmed)
Put the cranberries and apples in a pan with the orange rind, juice and water. Bring to the boil then cover and simmer for 1 hour. Remove the pan from the heat, and set aside to cool slightly. Pour the fruit and juices into a scalded jelly bag, suspended over a non-metallic bowl, and leave to drain overnight.
Measure the strained juice into a preserving pan. Add 450g jam sugar for every 600ml strained juice.
Heat the juice and sugar in a heavy based preserving pan, stirring frequently, over a low heat until the sugar has dissolved completely. Increase the heat and boil rapidly, without stirring, for 5 to 10 minutes, or until the jelly reaches setting point (105°C/220°F).
Remove the pan from the heat, and skim off any scum and impurities from the surface, using a slotted spoon. Ladle into warmed, sterilized jars, cover and seal. Leave to cool, then label and store in a cool, dark place.