This recipe is adapted from The Joy of Cooking, and is perfect for those trying to bridge the gap between familiar holiday food such as canned cranberry jelly, and farm-to-table fare. Just use local cranberries to make this delicious, sweet-n-sour treat.
12 ounces fresh cranberries
1 cup water
1/2 cup freshly squeezed orange juice
1 cinnamon stick (1-2 inches)
3 slices fresh ginger
4 strips orange zest
1 cup organic sugar
5 allspice berries
a pinch of salt
Combine the cranberries, water, orange juice, cinnamon stick, ginger, and orange zest in a medium saucepan, and simmer until the berries have burst, and are soft throughout.
Set a mesh strainer on top of a bowl or other vessel that will allow the strainer to sit comfortable on top.
Pour the cranberries and water through the strainer. Find the cinnamon stick, ginger and zest strips, and reserve them. Using a ladle, a spatula, a metal spoon, or whatever you have, scrape the berries against the mesh until all of the pulp has gone through, but the skins have stayed behind. (Every so often, scrape the bottom of the strainer to drop the cranberry sauce into the collecting vessel).
Return the purée to you saucepan, add the other ingredients (including that cinnamon stick, et. al.), and simmer for around 10 minutes, stirring occasionally. Remove from heat and let the jelly sit in the pan for another 10-15 minutes to allow the spices to infuse the jelly for a bit longer.
Meanwhile, prepare a mold. It can be a bundt pan, a loaf pan, a bowl, whatever you’d like. Rub the mold with a small amount of oil.
Pour the jelly through a strainer into your mold, in order to remove the aromatics.
Place the jelly in the fridge, and let sit until jiggly, three to four hours, or overnight.