SAVORY CRANBERRY JELLY
Cranberry sauce is a regular on Thanksgiving tables. This recipe offers a savory twist on the traditional turkey topper.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Bring berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on solids to make a puree.
- Bring 1/2 cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.
- Pour vinegar mixture into a small bowl. Sprinkle gelatin on top; stir until dissolved. Stir mixture into berry puree.
- Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.
CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
SAVORY CRANBERRY JELLY
Steps:
- Bring the berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until the berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on the solids to make a puree.
- Bring 1/2 cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.
- Pour the vinegar mixture into a small bowl. Sprinkle the gelatin on top; stir until dissolved. Stir the mixture into the berry puree.
- Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.
CRANBERRY & CLEMENTINE JELLY
Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.
Provided by Sara Buenfeld
Categories Condiment
Time 1h50m
Yield Makes 1.6kg
Number Of Ingredients 4
Steps:
- Tip the berries and clementines into a preserving pan, and pour in 1 litre of water. Gently heat, stirring frequently, for 30 mins until the berries are soft. As the mixture softens, lightly crush to release all the juice from the berries. You can do this with a potato masher.
- Cool the mixture, then tip it into a jelly bag suspended over a large bowl, or into a large plastic sieve lined with muslin. You need a plastic sieve, as the acidity in the fruit will affect anything metal. Leave overnight so that the juices run through.
- The next day, measure the liquid. You should end up with 1.4 litres. If you have less, make up the mixture with water. If more, boil to evaporate the excess. Meanwhile, sterilise your jars and put a small plate in the freezer to chill.
- Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it's set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.
Nutrition Facts : Calories 36 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
SURE.JELL CRANBERRY JELLY
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
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
HOLIDAY CRANBERRY JELLY
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
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.
CRANBERRY GRAPPA JELLY
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Provided by Gina Marie Miraglia Eriquez
Categories Berry Fruit Side Christmas Thanksgiving Dinner Cranberry Spirit Brandy Fall Winter Chill Grappa Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and mixture is thickened, 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids. (You will need 2 1/2 cups liquid.)
- Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
- To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold. Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold tilted, put a plate over mold, then invert jelly onto plate.
More about "savory cranberry jelly recipes"
SAVORY CRANBERRY JAM - EATING RULES
From eatingrules.com
4/5 (1)Total Time 15 minsCategory Appetizer, CondimentCalories 50 per serving
CRANBERRY SAUCE RECIPE | BON APPéTIT
From bonappetit.com
45 BEST CRANBERRY RECIPES - WHAT TO MAKE WITH CRANBERRIES
From thepioneerwoman.com
SAVORY CRANBERRY JAM | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
25 JELLY RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
70 CRANBERRY RECIPES, FROM SWEET TO SAVORY - TASTE OF …
From tasteofhome.com
SAVORY CRANBERRY RECIPES THAT YOU WONT REGRET TRYING
From homeschoolandhappiness.com
- Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries from Hoorah for Health. Certainly a filling savory cranberry recipe, this dish is ideal for the holidays.
- Cranberry Sweet And Sour Slow Cooker Meatballs from Swirls of Flavor. Our favorite meatball appetizer gets jazzed up with some cranberry sauce!
- Turkey Cranberry Sliders from Fresh Coast Eats. Perfect for an easy lunch or snack, these turkey cranberry sliders can also be served at parties.
- Cranberry Orange Pork Tenderloin from Fresh Coast Eats. Made in the crockpot, this pork tenderloin is juicy and flavorful.
- Cranberry Baked Brie from Mama Gourmand. Filling and delicious, this brie is baked with cranberries for an unforgettable flavor.
JELLIED CRANBERRY SAUCE | BARBARA BAKES
HOMEMADE CRANBERRY JELLY (FOR THANKSGIVING) – FOOD IN JARS
From foodinjars.com
RECIPE FOR EASY CRANBERRY JELLY | ALMANAC.COM
From almanac.com
SAVORY CRANBERRY RECIPES TO MAKE ALL WINTER LONG – PRODUCE PACK
From theproducepack.com
SAVORY CRANBERRY RECIPES - CREATIVE CYNCHRONICITY
From creativecynchronicity.com
HOMEMADE CRANBERRY JELLY | ALLRECIPES
From allrecipes.com
CRANBERRY JELLY RECIPE - COOKIST
From cookist.com
25 SWEET AND SAVORY CRANBERRY RECIPES THAT GO BEYOND …
From goodhousekeeping.com
FIVE SCONE RECIPES RATED AS TOP CROWD PLEASERS - SFGATE
From sfgate.com
CRANBERRY JELLY - TAMING OF THE SPOON
From tamingofthespoon.com
You'll also love