New This Month

Savory Cranberry Jelly

Cranberry sauce is a regular on Thanksgiving tables. This recipe offers a savory twist on the traditional turkey topper.

  • Servings: 12

Source: Martha Stewart Living, November 2004


  • 2 packages (12 ounces each) fresh or frozen (thawed) cranberries
  • 2 cups sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon grated peeled fresh ginger
  • 1/2 cup cider vinegar
  • Large pinch of ground allspice
  • Large pinch of coarse salt
  • Freshly ground pepper
  • 4 3/4 teaspoons unflavored gelatin


  1. 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.

  2. 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.

  3. Pour vinegar mixture into a small bowl. Sprinkle gelatin on top; stir until dissolved. Stir mixture into berry puree.

  4. Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.

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