Beautiful color! Try this with salmon or trout OR serve on the Friday after Thanksgiving at breakfast. Just doing my part to keep the holiday spirit going! Thanks to Frances Bissell for the recipe in *Preserving Nature's Bounty*
My Private Note
Units: US | Metric
- 1In a large saucepan, simmer cranberries, water and THREE of the cinnamon sticks until berries pop.
- 2Remove cinnamon sticks, mash berries with potato masher.
- 3Spoon berries & liquid into a cheeecloth clipped to a colander, suspended over a large bowl; let juice strain WITHOUT FORCING -- for a few hours or overnight.
- 4DO NOT SQUEEZE the bag or the jelly will get cloudy.
- 5Measure juice into saucepan, add 2 cups of sugar for every two cups of juice; add remaining cinnamon stick.
- 6Stir over low heat until sugar dissolves, the boil rapidly to 200*F (sea level)--stir to prevent sticking and burning.
- 7Remove pan from heat; skim foam; remove cinnamon stick.
- 8Spoon jelly into prepared jars, seal with two-part lids; process in a boiling water bath for 15 minutes (sea level).
- 9Label & store in cool dark place.
Browse Our Top Jellies Recipes
You Might Also Like...View All Jellies Recipes
Nutritional Facts for Cranberry and Cinnamon Jelly
Serving Size: 1 (114 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 122.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.7 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 2.6 g
- Sugars 27.2 g
- Protein 0.2 g