Sweet-and-Tart Cranberry Ginger Jelly
Offer your guests this sweet-and-tart spread in lieu of traditional cranberry sauce at your next Thanksgiving dinner.
- Yield: Makes about 2 cups
Source: Martha Stewart Living, November 2006
- 6 1/2 cups (24 ounces) fresh cranberries
- 2 cups sugar
- 2 teaspoons finely grated, peeled fresh ginger
- 1 tablespoon unflavored gelatin, plus more for pan and bowl
Put cranberries, sugar, ginger, and 2 cups water into a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries are soft, about 10 minutes. Pour through a sieve into a medium bowl; discard solids.
Meanwhile, put 1/2 cup cold water into a bowl; sprinkle with gelatin. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, covered, at least 4 hours (up to 1 week).