New This Month

Cranberry Ginger Jelly


This wonderfully delicious jelly is perfect for holiday meals.

  • Yield: Makes about 2 cups

Source: The Martha Stewart Show, November Fall 2008


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


  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. 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).

Reviews Add a comment

  • ElizabethS
    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!
  • ginarae
    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!
  • maremare1969
    26 NOV, 2008
    Please help! I made this jelly and it was runny. Do you have any suggestions to saving this jelly?
  • Cab4Gam
    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!
  • Cab4Gam
    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!