So which one is store bought and which one is homemade?
Last year's Cranberry Jelly post was a redhot mess.
I tried to follow my own recipe and was frustrated!!! :-) So below I have put together a MUCH easier to follow recipe.
I love canned cranberry jelly. I cannot stand whole berries or bits in my jelly. I hate it when someone serves up some fancy spiced bowl of berries, it just seems wrong, and they are rarely sweet enough to make me happy. I LIKE the lines on the wobbly mass proving it came straight from the can! As a general rule, I prefer homemade foods, and since we make everything from scratch for Abby it has been a good thing generally speaking. I cannot however face a Thanksgiving without my jiggly, gelatinous cranberry jelly that is more sweet then tart. I have zero guilt about it since learning to make my own to avoid all the corn. (Ingredients are usually cranberry,corn syrup and citric acid, though some brands have even more.)
Here is a much easier, and clearer recipe.
WARNING:Some who are corn allergic report reactions to fresh cranberries, it can be a major issue no matter the brand. We soak our cranberries for about 30 minutes in cool water with baking soda and then rinse well, for Abby that is enough since she eats one serving once a year. Also, many with Mast Cell disorders react to cranberries, so proceed with caution.
CRANBERRY JELLY RECIPE:
1 bag(12-16 ounces) fresh cranberries
juice of 1 lemon(aprox 1/4 cup a little less is fine)
1) place 1 cup water and cranberries in pot.
2) boil for 5 minutes. The berries will pop and be getting soft and mushy.
3)pour berries and the water into sieve or fine metal strainer over a bowl. Push berries through till just skins and bits remain in strainer or sieve, don't forget to scrap the outside of the strainer, some good thick and smooth cranberry puree will be hiding there.
4) The smooth puree will be fairly thick not quite as thick as a pudding.
5) measure the puree.
6) measure an equal amount of sugar to the amount of puree you have.(example: 1 cup cranberry puree means 1 cup granulated sugar)
7) pour puree, sugar and lemon juice back into pot.
8) Bring to a simmer and cook for 3 minutes.
9) pour into bowl, jar or can to gel. Place in fridge.
10) After at least 4 hours(preferably overnight) serve.
That easy. I have increased the amount of sugar so there was more sugar then puree (by about 1/4 cup) and it still gels fine.
For the sake of proving this recipe looks just like the canned store bought version I cleaned out a can and filled it with the cranberry to set it. Even slurped out of the can with that same gross noise!
You will know it is going to gel because by the time you pour the jelly into the container of choice, the cranberry will be gelling in the bottom and sides of the pot.