Cranberry Cider Jelly
Capture the vibrant flavors of fall with this Cranberry Cider Jelly, a delightful, jewel-toned preserve that perfectly balances sweet and tart notes. Made with fresh cranberries, spiced apple cider, a hint of citrusy lemon juice, and aromatic spices like cinnamon and allspice, this jelly delivers a warm, festive flavor profile in every bite. The process involves simmering and straining the cranberries to craft a silky, homemade juice base, then carefully combining it with sugar and pectin to create a glistening spread. Ideal for holiday entertaining, this versatile jelly pairs beautifully with crusty bread, soft cheeses, or roasted meats, making it a must-have addition to your pantry. Perfect for gifting or brightening up your seasonal table, this cranberry jelly recipe is as stunning as it is delicious!
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 2 cups Apple cider
- 2 cups Granulated sugar
- 1 packet Powdered pectin
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 1 tablespoon Lemon juice
- 1 cup Water
Instructions
Rinse the cranberries thoroughly under cold water to remove any debris, and discard any soft or damaged berries.
In a medium saucepan, combine the cranberries and water. Bring to a boil over medium-high heat and cook for 10 minutes, stirring occasionally, until the cranberries burst and soften.
Push the cranberry mixture through a fine-mesh sieve or a cheesecloth-lined strainer into a clean bowl, extracting as much juice as possible. You should have about 1 1/2 cups of cranberry juice. Discard the solids.
In a large saucepan, combine the cranberry juice, apple cider, and lemon juice. Whisk in the powdered pectin until fully dissolved.
Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring constantly.
Add the granulated sugar, cinnamon, and allspice. Stir well to combine, and return to a full rolling boil. Boil for exactly 1 minute, stirring constantly.
Remove the saucepan from the heat and skim off any foam from the surface using a spoon.
Carefully pour the hot jelly mixture into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
Allow the jars to cool completely at room temperature. Check the seals before storing. Store in a cool, dark place for up to a year. Refrigerate after opening.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 502.4 g | 183% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 462.8 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
