Cranberry Jelly 8.000
Nov 16, 2005

This has an intense flavor that's appreciated by people who love the flavor of unadulterated cranberries -- even those who have grown up with, and swear by, the canned version. Note that standard bags of cranberries weigh 12 ounces, so you'll need 1 1/3 bags for this recipe.

Make Ahead: Several days ahead; cover tightly and refrigerate.

Servings: 8
  • 4 cups cranberries
  • 2 cups boiling water
  • 2 cups sugar

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Have ready a 6- to 8-inch glass bowl.

Place the cranberries in a large saucepan over medium-high heat and add the boiling water. Cover and boil the berries for about 4 minutes, or until all the skins have burst.

Remove from the heat. Pour entire contents of saucepan through a fine-mesh sieve into a medium bowl. Press cranberries through the sieve with a spoon or spatula until no pulp remains in the strainer. (You should have about 1 1/2 cups of liquid and pulp.) Rinse out the saucepan and return to the stovetop. Pour in cranberry puree and add sugar, stirring to combine. Boil for 5 minutes, skimming and removing any white froth from the top of the mixture.

Transfer to the serving bowl, cover with plastic wrap and refrigerate until set, or overnight.

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Recipe Source

This is an adaptation of the cranberry recipe from Irma Rombauer's original 1931 "Joy of Cooking" (we've updated it by including refrigeration).

Tested by Judith M. Havemann.

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