Cranberry Jelly is a modern British recipe for a Christmas/Thanksgiving jelly made from cranberries and sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry Jelly.
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Cranberry Jelly is has become the traditional accompaniment to the Christmas (and Thanksgiving) Turkey.
Ingredients:
1kg fresh cranberries
450ml water
375g sugar for each 500ml of strained juice
Method:
Wash and drain the cranberries then transfer to a saucepan with the water and bring to the boil. Stew until the skins have broken.
Turn into a jelly bag and leave to strain for 3 to 4 hours (do not be tempted to squeeze the bag or your jelly will become clouded).
Measure the juice and heat in a pan then add in 375g warmed sugar for each 500ml of strained juice. Place over medium heat, stirring until all the sugar has dissolved.
Bring to the boil and boil rapidly until the jelly sets when tested. Measure for the setting point by placing a plate in the fridge. Spoon a little of the jelly onto the plate and when it forms a skin as you push it with your finger or the back of a spoon the gelling point has been reached.
Remove the scum from the surface then pour the hot jelly into warmed and sterilized jam jars. Seal and set aside to cool before storing and labelling.
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