Cranberry jelly without gelatin
Votes: 5
Time: 3 hours 30 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Cranberry jelly without gelatin - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500g (about 4.5 cups) cranberries, thawed if frozen
- 2 oranges
- 2 tbsp. sugar
- 1 teaspoon ground coriander
- Coarse salt
- 1 teaspoon pure vanilla extract
We recommend
Recipes with similar ingredients: cranberry, Orange zest, vanilla extract, coriander
Cooking the dish according to the recipe:
- Place the cranberries in a saucepan. Using a vegetable peeler, peel the zest from half an orange in wide strips; add to the saucepan along with the juice of two oranges (about 1/2 cup).
Add sugar, coriander, a pinch of salt, and 1 cup of water. Bring to a boil and cook over medium heat, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. - Remove from heat and discard the orange zest; stir in the vanilla. Transfer the cranberries to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving bowl, using a rubber spatula. Refrigerate until set, at least 3 hours. You can freeze the cranberry jelly for up to 2 weeks.
Categories:
Similar recipes
