Cranberry Jelly

I discovered this recipe in a new cookbook, Saving the Season, by Kevin West, Knopf. It’s a tasty version of cranberry sauce to serve with your Thanksgiving meal.

The recipe calls for 1 pound of fresh cranberries, but they are sold in 12 ounce bags. So I used 4 ounces of fresh pomegranate arils (seeds) to make up the difference. I also changed ingredients to make it “Cindy-like.” I have these beautiful antique ice cram /jelly molds so I used them, although you can just store the jelly in any container and spoon it versus unmolding

12 ounces fresh cranberries
4 ounces fresh pomegranate arils
1 ½ cups water
1 tablespoon fresh ginger root, peeled and grated
1/4 teaspoon chili flakes (optional)
2 ½ cups sugar
zest and juice of 1 lime

Rinse the cranberries and combine with the pomegranate arils into a stainless steel saucepan. Add the water, ginger root and chili flakes. Bring to the boil and cook till the berries have all popped and are collapsed.

Run the contents through a food mill or strain, discarding the solids and returning the liquid to the pan. Bring to a boil, add the sugar and cook over high heat for about 8 minutes until the liquid has reached the jelling stage, 220 degrees.

Pour into your mold or container and chill. Keep refrigerated for up to 1 week.