I promised a friend I would post this today. I honestly just started making this a couple of years ago. My husband is in charge of the cranberry sauce and he makes it with whole fruit, but my daughter added a new appetizer to Thanksgiving Day that called for cranberry jelly. So I had to figure it out.
I make most food we eat from scratch. I know seems over the top, but its my party and I can make it more work if I want to. This is ridiculously easy though even if you don’t have an Instant Pot. It is my son’s favorite jelly now so I buy up the close-out cranberries at the end of the season and make enough to last until the next cranberry season.
- Cook the cranberries in the cider until they are soft. If you have an Instant Pot you can make your life very simple by putting them in there for 5 minutes at high pressure and then doing a quick release. I add 1 tsp of butter to keep it from foaming up too much.
- Now do whatever you are going to do to strain the juice. Put the mixture through a food mill, squeeze it through a jelly bag ,or just put them in a strainer and press all the juice out. It’s okay if some of the pulp from the berries gets in there. In fact, it’s preferable.
- Put this juice in a pot. Mix the pectin and the sugar together, stir them into the juice and bring this all to a boil. Let it boil for a few minutes until the bubbles start to foam a little and the pour it into whatever jars you are using. It’s not a huge recipe, it will only make five or six jelly jars full.
- I think right now some of my Americans readers are going to raise an eyebrow because they learned how to make jam from some USDA home economist who makes everything too difficult. You really can just mix the pectin into the sugar and just dump it in there. In the UK, you can buy jam sugar that has pectin and citric acid added. That’s what they use to make jam in the Great British Bake-off show.
Also I have had so many people arguing with me that “of course Gerard did not write about serving cranberry sauce with meat” that I am just preemptively posting this picture from my book right here. The entry for ” Marish whorts or fenne-berries” starts on page 1419. Jeez, people like I would say something without a citation.