Canadian Thanksgiving is just around the corner and although I don’t make a huge feast for just the three of us, I do have fun making a few things here and there to remind me of home.
A turkey dinner is just not complete without some Cranberry Jelly (or sauce, depending on your preference). I never realized just how easy it was to make until I stumbled across this recipe on Martha Stewart.
There seems to be an error in the original recipe as it didn’t set up when done as written (and from reading the comments I wasn’t the only one with this problem) so I reheated the “jelly” and added another tablespoon of gelatin and that gave the perfect consistency for me (this is how it is written below).
I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don’t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.
Any leftovers would be great on freshly baked scones with a pad of butter and would add some life to leftover turkey sandwiches.
I don’t think I’ll ever go back to buying the canned stuff. It’s just too easy and delicious to make it yourself.
- 2 (12-ounce) bags fresh or frozen (thawed) cranberries
- 2 cups sugar
- 2 teaspoons finely grated peeled ginger
- 2.5 cups water, divided
- 2 tablespoons unflavoured gelatin
- Place cranberries, sugar, ginger and 2 cups of water into a saucepan and cover with a lid. Bring to a simmer and let cook for 10 minutes or until the berries have burst.
- Pour ½ cup water into a large bowl. Sprinkle gelatin over and let sit for 5 minutes until softened.
- Pour cranberry juice through a fine sieve into bowl with gelatin, pressing on solids to extract juice.
- Remove sieve and discard solids. Stir liquid in bowl until gelatin is dissolved. Pour into a container and set aside to cool to room temperature before covering.
- Refrigerate for 4 hours before serving. Should stay good for one week the in the fridge.
Adapted from Martha Stewart.