Cranberry-Orange Jelly
- Total Time
- 20 minutes, plus at least 3 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups Lillet (see note)
- ½cup orange liqueur, like Grand Marnier
- 2cups sugar
- 2tablespoons juniper berries (optional)
- 212-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)
- Nonstick cooking spray (if chilling in a mold)
Nutritional analysis per serving (14 servings)
185 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
- Step 2
Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
- Step 3
If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn’t come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.
- Two cups of red wine, port, Madeira or orange juice can be substituted for the Lillet and liqueur.
Private Notes
Comments
Which kind of Lillet are you folks using?
I made this three days in advance of Thanksgiving dinner. What a mistake! I don’t know how I am going to wait... I cooked it exactly to the recipe (simmered the cranberries for about 35 minutes), poured it into the mold (chunks and all), placed it in the refrigerator overnight. When I woke up this morning (with two entire days left), my curiosity got the best of me... Oh my. This is good. Very. Very. Good.
To NYCSandi:
I make this with orange juice every year. But I use a candy thermometer to make sure that the sugar and juice reach Jelly stage, 210-215 degrees Farenheit. It always jells. I do not pass it through a strainer either.
In addition, my family likes the addition of ground cloves to liven the flavors. I add the cloves to the sugar before cooking.
The recipe makes enough for a 6-cup Bundt pan. The jelly came just as in the photograph. Served on a white plate, it looked stunning on our Thanksgiving table. It was delicious as well, with a little bit of welcome texture as I purposefully did not strain the mixture.
I’ve made this twice now, except with 1 cup red wine 1 cup fresh OJ. I also add a cinnamon stick, star anise, a few cloves and black peppercorns since I don’t have juniper berries. Both times it didn’t form after the first overnight fridge. But both times I reheated cold cranberry jelly soup to a rolling boil for like 8 min, poured it into a mold chilling in freezer, then freezer for 1.5 hours then fridge. It solidified. It was a huge hit (why I made it twice despite the hassle).
Can you store it in a metal mold for a few days or does that ruin the taste?