Cranberry ginger jelly is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. With its unique blend of tart and sweet flavors, cranberry and ginger are the perfect pair. This jelly is a great way to use up fresh cranberries, and it is also a thoughtful gift for friends and family. Whether you are a seasoned jelly maker or a beginner, this easy-to-follow recipe will guide you through the process of creating a delicious cranberry ginger jelly that will be a hit at your next gathering.
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CRANBERRY GINGER JELLY
This wonderfully delicious cranberry ginger jelly is perfect for holiday meals.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
- Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).
SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS
Steps:
- Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
- Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
- Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
- Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
- To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.
SWEET-AND-TART CRANBERRY GINGER JELLY
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
- Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).
Tips:
- Use fresh cranberries. Fresh cranberries have a brighter flavor and more pectin than frozen cranberries, which will result in a better-tasting and firmer jelly.
- Cook the cranberries until they burst. This will help to extract the pectin from the cranberries, which is necessary for the jelly to set.
- Add the sugar gradually. Adding the sugar all at once can cause the jelly to crystallize. It is better to add it gradually, stirring constantly, until the sugar is completely dissolved.
- Bring the jelly to a full rolling boil. This will help to ensure that the jelly sets properly.
- Test the jelly for doneness. The jelly is done when it reaches a temperature of 220°F (104°C) on a candy thermometer or when a spoonful of jelly dropped onto a cold plate wrinkles when pushed with your finger.
- Pour the jelly into sterilized jars. This will help to prevent the jelly from spoiling.
- Process the jars in a boiling water bath. This will help to seal the jars and prevent bacteria from growing.
- Store the jelly in a cool, dark place. The jelly will keep for up to a year unopened.
Conclusion:
Cranberry ginger jelly is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast, used as a glaze for chicken or pork, or added to yogurt or oatmeal. It is also a great gift for friends and family. With a little planning and effort, you can easily make your own cranberry ginger jelly at home.
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