Patti M. of Virginia provided us with this great Cranberry Jelly recipe. We love how easy it is to make this tasty treat. It goes great on toasted raisin bread or toasted English muffins.
1 bag (12 oz) whole fresh cranberries
½ cup pineapple (cut into cubes)
1/3 cup honey or 1/2 cup sugar
1/4 tsp ground cloves
½tsp lemon zest
1/2 tsp orange zest
2″ piece fresh ginger or 1/4 tsp dried ginger
4″ cinnamon stick or 1/2 tsp dried cinnamon
1 star anise (optional)
3/4 cup orange juice, or enough to just cover cranberries (fresh squeezed or bottled)
pinch of salt
Put all ingredients in a heavy sauce pan. Simmer over low to medium heat for 20-25 minutes. The whole fresh cranberries will begin to make a popping sound as they open and tiny bubbles will form. The whole fruit contains pectin that will cause the fruit to gel as it’s cooked. Do not allow to boil. Remove pan from heat and allow to cool for 10-15 minutes. Remove the cinnamon stick and star anise. Transfer to glass containers. I use 2 French jelly glasses that hold about 8-9 oz. each.