Easy Homemade Cranberry Jelly
Nothing sparks the holiday spirit quite like the vibrant, tangy burst of homemade cranberry jelly, made with just three simple ingredients and free of preservatives or excess sugar. It’s a perfect companion to roast dinners and an exciting addition to your breakfast table.
Ingredients
- 4 cups fresh cranberries
- 2 cups water
- 2 cups granulated sugar
Kitchen Equipment
- Medium saucepan
- Fine mesh sieve or cheesecloth
- Jelly mold or container
Instructions
- Prepare the cranberries: wash them thoroughly, removing any stems or blemished berries.
- Cook the berries: combine the water and cranberries in a medium saucepan, bring to a boil over high heat, then reduce to a simmer and cook until the berries burst and soften, about 15 minutes.
- Add the sugar: stir it in until fully dissolved and the mixture returns to a boil.
- Strain the mixture: remove from heat and strain through a fine sieve or cheesecloth to remove the berry skins and achieve a smooth jelly texture.
- Set the jelly: pour the strained mixture into a mold or container, let it cool, then refrigerate until fully set, typically a few hours.
Cook’s Notes
For a firmer set, stir in a tablespoon of pectin along with the sugar. Straining the mixture thoroughly through a fine sieve or cheesecloth is key to achieving that silky, smooth jelly texture.
Ingredient Swaps
Adjust the sugar to taste—less for a tangier jelly, more for a sweeter one—and add orange zest or a cinnamon stick while cooking for a festive flavor twist.
Serving Suggestions
Serve alongside roast turkey or ham, spoon it over warm biscuits, or spread it on a toasted English muffin for a bright, tangy breakfast treat.
Storage & Reheating
Store the jelly in an airtight container in the refrigerator for up to two weeks; for longer storage, freeze in small portions and thaw in the fridge before serving.
Common Questions
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well—just add them straight to the saucepan without thawing, as they’ll release liquid as they cook.
Why didn’t my jelly set properly?
This can happen if the mixture wasn’t boiled long enough to activate the natural pectin in the cranberries; adding a tablespoon of pectin with the sugar helps ensure a firmer set.
Can I make this jelly less sweet?
Absolutely—simply reduce the sugar to your taste, keeping in mind that less sugar will result in a tangier, slightly softer jelly.