Cranberry Ginger Jelly
This wonderfully delicious jelly is from Martha Stewart Holiday Season's Eatings.
- 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
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.
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).