Best 11 Cranberry Orange Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a delightful treat that combines the tangy zest of cranberries and the vibrant burst of oranges? Look no further than cranberry orange jelly, a delectable culinary creation that is not just visually appealing but also a burst of flavors. This article aims to guide you in selecting the best recipe to prepare this tantalizing jelly, showcasing a range of options that cater to different dietary preferences and skill levels. Whether you prefer a classic recipe passed down through generations or a modern twist with unique ingredients, we've got you covered. Get ready to embark on a culinary journey that will leave your taste buds craving more!

Let's cook with our recipes!

CRANBERRY-ORANGE JELLY



Cranberry-Orange Jelly image

Time 8h30m

Number Of Ingredients 8

4 cups fresh or frozen cranberries 1 L
2 tsp finely grated orange zest 10 mL
¾ cup fresh orange juice, strained 175 mL
1/2 tsp ground cinnamon 2 mL
¼ tsp each cayenne pepper and ground nutmeg 1 mL
1½ cups sugar 375 mL
2 tbsp lemon juice 30 mL
¼ cup pectin crystals 60 mL

Steps:

  • Combine cranberries with 1⅓ cups (325 mL) water, orange zest, orange juice, cinnamon, cayenne and nutmeg; bring to a boil. Cook 10 to 12 min. until cranberries have popped. Remove from heat.
  • Strain through cheesecloth-lined strainer set over a clean saucepan, pressing gently to release liquids. Discard solids. Stir sugar and lemon juice into liquids; bring to a boil. Mix in pectin; stirring constantly 2 to 3 min. to dissolve. Remove from heat. Let stand 8 to 10 min. Skim off and discard any foam that forms on surface to ensure a clearer jelly.
  • Pour jelly into two 1- cup (250-mL) Mason jars. Cool completely and seal with lids. Refrigerate 8 hr. until set. Enjoy immediately or store refrigerated up to 1 month. Decorate with festive ribbons or strings and tags.

Nutrition Facts : Calories 25, Carbohydrate 6, Sugar 5, Sodium 1

CRANBERRY-ORANGE JELLY



Cranberry-Orange Jelly image

This is the cranberry sauce for cooks who secretly (or not so secretly) like the kind that comes in a can, a quivering ruby mass with an unexpected dash of orange and spice. Guests can scoop it out of a pretty glass bowl, but it's more fun to unmold it onto a cake plate and serve it in slices. Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer just enough so that the whole mold can slip right out.

Provided by Julia Moskin

Categories     jams, jellies and preserves, side dish

Time 20m

Yield 12 to 16 servings

Number Of Ingredients 6

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

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, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
  • 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. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
  • If you chilled the jelly in a mold, turn it out by placing 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.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 1 gram, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 31 grams

CRANBERRY JELLY



Cranberry Jelly image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (about 4 cups), thawed if frozen
2 oranges
2 cups sugar
1 teaspoon ground coriander
Kosher salt
1 teaspoon pure vanilla extract

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.

EASY ORANGE CRANBERRY GLAZE



Easy Orange Cranberry Glaze image

A good, easy, yummy glaze that can be used on chicken or turkey. I came up with this a few years ago for Thanksgiving, to change up the old boring turkey. Everyone loved it. There was no left-over turkey that year.

Provided by Heather

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 30

Number Of Ingredients 4

1 cup orange juice
1 cup packed dark brown sugar
1 (16 ounce) can jellied cranberry sauce
1 (3 inch) cinnamon stick

Steps:

  • Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
  • To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 14 g, Fiber 0.2 g, Protein 0.1 g, Sodium 6.5 mg, Sugar 13.5 g

JELLIED ORANGE-CRANBERRY SAUCE



Jellied Orange-Cranberry Sauce image

The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 6

Cooking spray
6 wide strips orange zest plus 1/4 cup juice (from 1 orange)
3/4 pound fresh or frozen cranberries
1 tart apple, such as Granny Smith, peeled and cut into 1/2-inch pieces
1 1/4 cups sugar
1/8 teaspoon coarse salt

Steps:

  • Lightly coat a 4-cup mold or dish with cooking spray. In a medium saucepan, bringing remaining ingredients to a rapid simmer over medium. Cook, stirring occasionally, until berries burst and mixture thickens to a jamlike consistency, 10 minutes. Transfer to a blender, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending until smooth.
  • Working quickly, strain mixture through a fine-mesh sieve into a medium bowl, stirring and pressing on solids with a rubber spatula; discard solids. Transfer to mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, 1 hour. Unmold just before serving.

Nutrition Facts : Calories 158 g, Fiber 3 g

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Delicious and easy cranberry and orange jam - perfect for the holidays! (cooking time includes canning/processing time as well) Yields 4 Qty. 12 oz. jars

Provided by Miss Kelley

Categories     Fruit

Time 40m

Yield 48 ounces, 24-32 serving(s)

Number Of Ingredients 5

2 (12 ounce) bags fresh cranberries or 2 (12 ounce) bags frozen cranberries, rinsed and sorted
1 -2 teaspoon orange zest (chopped fine)
3 cups sugar
1 cup fresh orange juice (from 2 oranges)
1 cup water

Steps:

  • Combine all ingredients in a large stainless or enamel pot. Slowly bring to a boil. Reduce heat to a simmer, stirring occasionally, until thick, about 20-30 minutes.
  • Mash with a potato masher to break up fruit, leaving some chunks, but not whole berries.
  • Ladle into clean hot jars and seal. Process for 10 minutes at altitudes up to 1000 feet.

HOMEMADE CRANBERRY ORANGE JELLY



Homemade Cranberry Orange Jelly image

Sweet, tart, and full of flavor, this cranbery orange jelly might just be the star of the party this Thanksgiving. No one needs to know how simple it is to make.

Provided by Amy J

Categories     Side Dish

Number Of Ingredients 5

4 Cups Whole cranberries (Fresh or frozen)
2 Cups White Sugar
1 Cup Fresh orange juice (Juice of 1 orange + enough water to = 1 Cup)
1 Peel Peel from one orange - Chopped
1 Stick Cinnamon

Steps:

  • In a heavy saucepan, combine all ingredients
  • Bring to a boil. Cranberries will burst and mixture will begin to coat your spoon.
  • Strain mixture through fine mesh strainer to remove seeds, orange peel, and spices if desired. Alternately, remove cinnamon stick and use a stick blender to blend to your preferred consistency.
  • Pour into serving dish and allow to cool until thickened
  • *I prefer to use Clementines because of their super sweet, orange flavor.

CRANBERRY ORANGE JAM



Cranberry Orange Jam image

Provided by Food Network

Time 25m

Yield approx. 1 quart

Number Of Ingredients 4

1 orange
31/2 cups fresh or frozen cranberries
2 cups sugar
2 cups water

Steps:

  • Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving.
  • *Follow the directions on your canning jars for sterilization.

SURE.JELL CRANBERRY JELLY



SURE.JELL Cranberry Jelly image

Cranberry juice cocktail, sugar and fruit pectin are cooked briefly, then processed in a canner to produce gleaming jars of homemade jelly.

Provided by My Food and Family

Categories     Home

Time 1h

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 4

4 cups (1 qt.) cranberry juice cocktail
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Measure juice into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

CRANBERRY-ORANGE JAM



Cranberry-Orange Jam image

Serve with Canlis chef Jason Franey's Slow-Roasted Heritage Turkey with Orange and Sage and Sausage and Sage Un-Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

5 navel oranges, scrubbed
2 cups cranberries
1 cup honey
1 cup plus 2 tablespoons sugar
1 teaspoon pectin

Steps:

  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath; set aside. Pierce oranges all over with the tines of a fork. Place in boiling water for 10 seconds. Transfer to ice-water bath and let cool. Return oranges to boiling water for 10 more seconds; transfer to ice-water bath to cool. Repeat boiling and cooling process two more times.
  • Transfer oranges to freezer until firm, about 15 minutes. Using a mandolin, slice 1/8-inch thick and transfer to a wide shallow saucepan along with 3 cups water, cranberries, and honey; bring to a simmer over medium-low heat.
  • Add sugar and pectin and reduce heat to low; cook, stirring, until orange slices are glossy and liquid has reduced to a thickened jamlike consistency. Remove from heat and let cool completely. Jam may be kept in an airtight container, refrigerated, up to 2 days.

HOLIDAY CRANBERRY JELLY



Holiday Cranberry Jelly image

Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon

Provided by Taste of Home

Time 35m

Yield 8 half-pints.

Number Of Ingredients 3

4 cups cranberry juice
6-1/2 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

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.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use fresh cranberries: Fresh cranberries have a brighter flavor and more nutrients than frozen or canned cranberries.
  • Zest the orange before juicing it: This will add a lot of flavor to the jelly.
  • Use a candy thermometer: This will help you to get the jelly to the right consistency.
  • Let the jelly cool completely before storing it: This will help to prevent the jelly from spoiling.
  • Store the jelly in a cool, dark place: This will help to keep the jelly fresh for longer.

Conclusion:

Cranberry orange jelly is a delicious and easy-to-make treat that can be enjoyed all year round. It is a great way to use up fresh cranberries, and it makes a perfect gift for friends and family. With just a few simple ingredients and a little bit of time, you can make your own delicious cranberry orange jelly at home.

Related Topics