Recipe: Homemade Cranberry Jelly or Jam {No Fail, 3 Ingredients, Made in 40 Mins}

One of the best parts of Christmas lunch has to be the cranberry sauce/jelly/jam! Sweet and tart and ruby red. You don’t see it much through the rest of the year but it’s just fabulous with cheese on a cheese plate or on a brioche bun or just on toast. It’s actually a pretty versatile spread. And if you’ve ever wondered about the difference between a jam and a jelly? A jam still has fruit pieces but a jelly is strained or uses only fruit. Even if you strain this and make a jelly, it’s super quick! The whole recipe couldn’t be easier and it tastes wonderful. It’s not too sweet, you could add extra sugar (a 1/4 or a 1/2 cup should be plenty) if you wanted but I think it’s just right. I have been eating this on toast, so I will definitely have to make a few more batches! I’m going make some to Christmas dinner as a hostess gift and I will need some for my little lentil loaves (if you fancy a vegan version, this BBQ lentil loaf is amazing too).

Ingredients

• 500g frozen cranberries
• 1 1/3 cups castor sugar
• 3/4 cup orange juice

Instructions

1. Add everything to a saucepan, stir to combine and dissolve sugar. Bring to a boil and then reduce to a simmer for roughly 20 minutes, stirring occasionally. All the berries should have burst and the mix should have thickened.
2. Straightaway, process with an immersion hand blender. Jump to step 3 if you want jam, continue for jelly. Press through a mesh strainer into a medium bowl, discarding solids.
3. Transfer jelly to desired storage container. Cool to room temperature before covering and chilling.
4. Makes just a little less than two cups. Use within 2 weeks.