Cranberry Jelly Flavoring
Martha Stewart Living, December/January 1995/1996
- 2 cups fresh or frozen cranberries
- 1 cup water
- 1 tablespoon orange-flower water
- 1 cup dried cranberries
- Place fresh or frozen cranberries and 1 cup water in a saucepan; cover. Bring to a boil, reduce heat to medium low, and cook until water has been absorbed, 10 to 20 minutes.
- Transfer to the bowl of a food processor. Process to a fine puree. Transfer to a bowl. Whisk in orange-flower water and dried cranberries.
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