This old-fashioned cranberry jelly recipe is a timeless favorite from holiday gatherings and festive fall meals. Passed down through generations, it's made from fresh cranberries, sugar, and water, simple ingredients that transform into a jewel-toned, tangy-sweet jelly perfect for turkey dinners or spreading on toast. The technique reflects traditional jelly-making methods, offering a nostalgic taste of homemade comfort. Whether served at Thanksgiving or preserved for winter, this cranberry jelly adds a bright, flavorful touch to any meal.
Ingredients
- 4 cups cranberries
- 2 cups boiling water
- 2 cups sugar
Instructions
Step 1: Wash and Boil Cranberries
- Wash 4 cups of cranberries.
- Add 2 cups of boiling water.
- Boil for 20 minutes.
Step 2: Strain and Cook
- Rub cranberries through a sieve to remove skins.
- Return the strained mixture to the pot and cook for another 5 minutes.
Step 3: Add Sugar and Finish Cooking
- Add 2 cups of sugar to the mixture.
- Cook for 3 more minutes until sugar is fully dissolved and jelly thickens.
Tips
- Add a splash of orange juice for brightness.
- Stir in orange zest for a more aromatic finish.
- Replace part of the sugar with honey for a softer sweetness.
- Strain twice for an ultra-smooth jelly.
- Add a cinnamon stick during boiling for a warm spice note.
- Mix in apple juice for a sweeter, milder jelly.
- Use a fine-mesh sieve to remove all skins and seeds easily.
- Cook longer for a firmer set; shorter for a softer spread.
- Add a pinch of salt to enhance cranberry flavor.
- Stir in a bit of vanilla after cooking for a dessert-like twist.
Transcription of the Original Recipe
Read or copy the transcription
Cranberry Jelly Wash 4 C. cranberries. Add 2 C. boiling water & boil 20 min. Put thru Sieve and cook 6 min. Add 2 C. sugar & cook for 3 min more Salvaged Recipes
From Transcription to Instructions
The original recipe is very short, “Put thru Sieve and cook 6 min.”, so we unpacked that into our instructions to make the order clearer: they tell you to rub the cranberries through a sieve to separate skins, return the strained mixture to the pot and cook about 5 minutes, then add the sugar and cook 3 more minutes. The main practical difference you’ll notice is that the original gives 6 minutes after sieving, while our instructions split that step and use 5 minutes before the sugar so you know when each action happens.
Nutrition
Calories: 110kcalCarbohydrates: 28gSodium: 1mgPotassium: 20mgFiber: 1gSugar: 25gVitamin A: 20IUVitamin C: 7mgCalcium: 3mgIron: 0.2mg
