Best Cranberry Clementine Jelly Recipes

HOMEMADE CRANBERRY JELLY

Steps:

• Combine the first three above ingredients and simmer until the berries begin to burst. Remove from the heat and taste. If it's too sweet for you, add a bit of lemon juice to increase the tartness. If it's too tart, you can add a bit more sugar and return to the heat in order until the sugar is integrated.
• Once the flavors are adjusted and the fruit has cooled a bit run it through a food mill or press it through a sieve, to remove the skins.
• Pour into clean jars (leaving 1/2 inch head space), wipe rims, apply lids (make sure to simmer your lids at approximately 180 degrees for about ten minutes prior to use) and process in a boiling water canner for fifteen minutes (starting the time when the canner returns to a boil).
• If you can't help but mess around with recipes, try adding some cinnamon, orange zest or a bit of vanilla bean (it's delicious, it just didn't match the food memory I was trying to satisfy). Make it your own!

CRANBERRY JELLY

Steps:

• Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

HOLIDAY CRANBERRY JELLY

Steps:

• In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

CLEMENTINE, POMEGRANATE AND CRANBERRY JELLY

Steps:

• Put the clementine/orange juice in one large pan and the pomegranate and cranberry juice in another. Add 100g caster sugar to each pan.
• Sprinkle 2 of the Vege-gel sachets over the clementine/orange juice, put the pan over a medium heat and bring slowly to the boil, stirring. Keep stirring as you simmer it for 5-7 minutes. Pour the mixture into the bundt tin and chill for 1 hour.
• When the clementine/orange jelly feels almost set, use the tines of a fork to carefully make grooves on the surface. Sprinkle the remaining 4 sachets of Vege-gel over the cranberry and pomegranate juice, then heat and stir as in step 2. Leave to cool for 3-4 minutes, then ladle the cranberry and pomegranate juice on top of the set clementine jelly and chill for at least 3 hours to set completely (see Make Ahead).
• When ready to serve, dip the outside of the bundt tin in a large bowl of hot water, about halfway up the tin, then turn out onto a serving plate. Scatter with pomegranate seeds and serve.

CRANBERRY-CLEMENTINE SAUCE

Steps:

• Combine one 12-ounce bag cranberries, the segments from 6 clementines, 1/2 cup each orange juice and cranberry juice, 3/4 cup sugar, 1 cinnamon stick and 1 star anise pod in a saucepan. Bring to a boil, then reduce the heat and simmer 20 minutes. Add 1 cup dried cranberries and simmer 15 more minutes, or until thickened.

CRANBERRY-POMEGRANATE GELATIN

Steps:

• Make the pomegranate gelatin: Place a 5-cup mold in the refrigerator to chill. In a saucepan, sprinkle gelatin over 1/2 cup pomegranate juice, and let soften 5 minutes. Cook over medium-low heat, stirring, just until gelatin is dissolved; do not let boil. Remove from heat and let cool completely. Stir in remaining 1 cup pomegranate juice, then pour into chilled mold. Skim off foam from surface, and refrigerate until partially set, 1 to 1 1/2 hours.
• Meanwhile, make the cranberry gelatin: In a saucepan, simmer cranberries, sugar, and 1 2/3 cups water until berries have burst and mixture has thickened slightly, about 15 minutes. Strain through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and scraping pulp from bottom of sieve into liquid. Discard solids. You should have about 1 3/4 cups liquid.
• In a small saucepan, sprinkle gelatin over remaining 1/4 cup cold water, and let soften 5 minutes. Add about 1/2 cup of strained cranberry liquid to softened gelatin, and cook over medium heat, stirring, until gelatin is dissolved; do not let boil. Let cool completely, then stir gelatin mixture into remaining cranberry liquid in a bowl.
• To assemble: Cut peel and pith from clementines, then cut segments free from membranes. Gently blot segments dry with paper towels. Press half of clementine segments into pomegranate layer, and gently pour cranberry gelatin on top. Refrigerate until cranberry gelatin is almost set, about 1 hour.
• Make the cranberry sauce: In a small bowl, sprinkle gelatin over 3 tablespoons orange juice, and set aside to soften.
• Bring remaining orange juice, the cinnamon stick, sugar, and lemon peel to a simmer in a large saucepan. Cook, stirring, until sugar dissolves, about 3 minutes. Add cranberries and cook, stirring occasionally, until berries have burst and mixture has thickened slightly, about 12 minutes. Remove from heat, and add gelatin mixture, stirring to dissolve. Transfer cranberry sauce to a bowl to cool.
• Press remaining clementine segments into cranberry gelatin and gently top with cranberry sauce, spreading evenly in mold. Cover mold and refrigerate 1 day, or up to 3 days.
• To serve, dip bottom of mold in a bowl of hot water 10 to 20 seconds, then invert onto a cake stand or serving plate, and carefully remove mold.