Reviews Add Rating & Review 165 Ratings 5 star values: 17 4 star values: 23 3 star values: 65 2 star values: 43 1 star values: 17
Back to Cranberry-Maple Jelly All Reviews for Cranberry-Maple Jelly - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cranberry-Maple Jelly Credit: Marcus Nilsson Recipe Summary prep: 25 mins total: 8 hrs 40 mins Servings: 8
Ingredients Ingredient Checklist Vegetable oil, for mold 48 ounces fresh or thawed frozen cranberries 1 1/2 cups sugar 3 1/2 cups water, divided, plus more if needed 1 3/4 cups grade A pure maple syrup 2 tablespoons unflavored powdered gelatin
Gallery Cranberry-Maple Jelly Credit: Marcus Nilsson
Recipe Summary prep: 25 mins total: 8 hrs 40 mins Servings: 8
Gallery
Cranberry-Maple Jelly Credit: Marcus Nilsson
Cranberry-Maple Jelly
Credit: Marcus Nilsson
Cranberry-Maple Jelly
Recipe Summary prep: 25 mins total: 8 hrs 40 mins Servings: 8
Recipe Summary
prep: 25 mins total: 8 hrs 40 mins
Servings: 8
prep: 25 mins
total: 8 hrs 40 mins
prep:
25 mins
total:
8 hrs 40 mins
Servings: 8
8
Ingredients
Ingredients
- Vegetable oil, for mold 48 ounces fresh or thawed frozen cranberries 1 1/2 cups sugar 3 1/2 cups water, divided, plus more if needed 1 3/4 cups grade A pure maple syrup 2 tablespoons unflavored powdered gelatin
Directions
Lightly oil mold. Bring cranberries, sugar, and 3 cups water to a boil in a large saucepan, then reduce heat. Cook, stirring occasionally, until cranberries burst and are completely softened, about 10 minutes. Pour through a fine sieve set over a bowl, pressing very firmly on solids to release as much juice as possible (you should have 4 cups; if not, add water to make 4 cups). Skim any foam from surface. Stir in maple syrup.
Transfer 1 cup cranberry liquid to a clean saucepan, and bring to a simmer. Meanwhile, sprinkle gelatin over 1/2 cup water in a small bowl, and let soften 1 minute. Stir gelatin mixture into hot liquid until gelatin dissolves completely. Pour cranberry-gelatin mixture into cranberry-maple mixture, and stir to combine. Place bowl in a larger bowl of ice water. Let cool, stirring occasionally, until cool to the touch and beginning to thicken, about 15 minutes. Pour mixture into mold, and refrigerate until set, at least 8 hours and up to 2 days.
To unmold, dip top of mold into a bowl of hot water 30 seconds, then run a thin-bladed knife around edge to loosen. Place a serving platter on bottom of mold, and quickly invert. Tap to release, and remove mold. (If jelly doesn’t release easily, return to hot water for a few seconds.)
Reviews
Add Rating & Review 165 Ratings 5 star values: 17 4 star values: 23 3 star values: 65 2 star values: 43 1 star values: 17
Reviews
Add Rating & Review 165 Ratings 5 star values: 17 4 star values: 23 3 star values: 65 2 star values: 43 1 star values: 17
Add Rating & Review
165 Ratings 5 star values: 17 4 star values: 23 3 star values: 65 2 star values: 43 1 star values: 17
165 Ratings 5 star values: 17 4 star values: 23 3 star values: 65 2 star values: 43 1 star values: 17
165 Ratings 5 star values: 17 4 star values: 23 3 star values: 65 2 star values: 43 1 star values: 17
5 star values: 17 4 star values: 23 3 star values: 65 2 star values: 43 1 star values: 17
All Reviews for Cranberry-Maple Jelly
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cranberry-Maple Jelly
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
