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Cranberry Ginger Jelly

This wonderfully delicious jelly is from Martha Stewart Holiday Season's Eatings.

  • yield: Makes about 2 cups




  • 2 (12-ounce) bags fresh or frozen (thawed) cranberries
  • 2 cups sugar
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 tablespoon unflavored gelatin


  1. Step 1

    Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.

  2. Step 2

    Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).

The Martha Stewart Show, November Fall 2008



Reviews (5)

  • 2 Dec, 2008

    Easy to prepare, delicious and beautiful! However, as luck would have it I'm the only one who likes cranberry. The good news is I am enjoying the leftover with plain Greek yogurt. I dish them up side by side, and take a bit of each on my spoon. Oh, so good!

  • 30 Nov, 2008

    I made this with orange zest instead of ginger. It was the most gorgeous color. It wasn't as gelled as I was expecting, in the future I might use more gelatin. It was certainly delicious!

  • 26 Nov, 2008

    Please help! I made this jelly and it was runny. Do you have any suggestions to saving this jelly?

  • 23 Nov, 2008

    My daughter and I made this dish this afternoon. It turned out perfect!
    I have always wanted to make a "cranberry sauce" type dish.
    While not as "solidified" as the canned variety, the texture is perfect.
    The flavor...with the hint of perfect!
    It is a lovely dish and I can't wait to serve it this Thanksgiving!

  • 23 Nov, 2008

    My daughter and I made this today. It has turned out beautifully!
    I have always wanted a homemade "Cranberry Sauce"type dish. While not as "solidified" as canned cranberry sauce, it has a lovely texture and the flavor....with the hint of ginger... is perfect!
    It was super easy to make!
    Can't wait to serve this on Thanksgiving!