Cranberry-Orange Jelly

Prep time: 10min
Total time: 510min
Makes: 2 jars (1 cup/250 mL)
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
375 mL
2 tbsp
lemon juice
30 mL
¼ cup
pectin crystals
60 mL
Per serving (1 tbsp/15 mL)
6 g
5 g
1 mg


  1. 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.

  2. 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.

  3. 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.