Cranberry jelly PDF Print E-mail

Cranberry Jelly

4 cups cranberries
4 cups water
5 cups granulated sugar

Combine berries and water in a heavy saucepan. Bring cranberries to a boil over high heat. Reduce heat to low and simmer until all the berries are soft, 10 to 15 minutes.

Line a large colander with 2 thicknesses of cheesecloth and suspend over a large pot. Pour cranberries and cooking water into the cheesecloth-lined colander. Allow to drain without mashing the berries or squeezing the cheesecloth for 10 to 12 hours.

Discard berries and cheesecloth. Add sugar to the cranberry juice and cook over medium-high heat for 15 to 20 minutes. Pour into sterilized jelly jars and seal with paraffin, if desired.

Makes 3 to 3 1/2 cups.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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