CRANBERRY-ORANGE JELLY

CRANBERRY-ORANGE JELLY image

Categories Fruit

Number Of Ingredients 5

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1 1/2 cups Lillet (see note)
1/2 cup orange liqueur, like Grand Marnier (see note)
2 cups sugar
2 tablespoons juniper berries (optional)
2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)

Steps:

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, about 10 minutes more. 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. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.) Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. Keep refrigerated until ready to serve. To turn out, place 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. Note: Two cups of red wine, port, Madeira or orange juice can be substituted for the Lillet and the liqueur.