cran apple juice into jelly with sugar no pectin

Make rugelach with cranberry orange flavoring!.Or try it on your next cheese platter - it pairs beautifully with goat cheese and so much more.Use any cornbread recipe, fill each muffin tin halfway, add a dab of the jam and fill the rest of the way. A surprise bite inside a mini corn muffin.Perect tangy tart addition to a holiday brunch buffet.It's outstanding as a spread on a turkey sandwich.This cranberry orange jam recipe is so versatile.

But if you're using it for the holidays, it will go quickly! Other way to use this jam Try using small jars and just keep one small jar in the refrigerator at a time. If you are at all concerned about using it up, remember it can be frozen and you can take it out when you need it. My experience is that it lasts at least a month. How long will cranberry jam last in my refrigerator?

Even though this recipe isn't for canning, your jam jars should be very clean - either right out of the dishwasher or run under boiling hot water and quickly air dried.

If the berries were in the freezer, you can use them frozen.Be sure to give the cranberries a rinse and sort through them to look for stems or a random off berry.Just refrigerate or freeze the jam for later use. Remember this is not a recipe for canning. At about 15 minutes in, I turn it off, let it cool for a bit, then put it in jars and refrigerate. I leave lots of texture but like to smooth it out a bit.Ħ. This is also a good time to take a masher and squish some of the berries further. About 10 minutes in, add in your orange liqueur if using it.ĥ. Keep it at a low boil and you'll hear the cranberries start to pop.Ĥ. Add the sugar, shredded apple and orange zest.ģ. Rinse the cranberries and place them in a medium saucepan. But any orange liqueur such as Cointreau, will work. Orange Liqueur: If you've never tried the Spanish citrus liqueur called 43, I recommend it.Sugar: Granulated or superfine sugar works just fine.Apple: From experience, any apple works but tarter apples have more pectin.

Orange zest and juice: If you don't get enough juice from the orange, just add bottled orange juice or water to reach the half cup.They last for months and then you'll always have some on hand. Cranberries: When you see fresh cranberries in stock at your grocery store, buy a few packages and keep them in the freezer.Any orange liqueur will do but if you've never tried 43, I highly recommend it. When I first developed this jam recipe, I knew I wanted to keep the sugar level as low as possible and use my 'secret' Spanish citrus liqueur called 43. This recipe uses few ingredients and if you keep extra packages of cranberries in the freezer, you'll likely always have what you need on hand. See my cranberry orange jam web story for a quick visual guide to making this recipe! Ingredients you’ll need Shredding that apple is the most time-consuming part of this refrigerator jam recipe - it's so easy! This jam cooks up so quickly, uses apple, instead of pectin, to thicken it, and can be refrigerated or frozen. I even use it to make a delicious holiday cookie called rugelach flavored with, you guessed it, orange and cranberry. Orange cranberry jam is so flexible! It can be a side dish for the Thanksgiving meal, the perfect spread for your leftover turkey sandwich or just a simple toast topper in the morning. When the gift giving season arrives, this cranberry orange jam serves as both a perfect host/hostess gift and a delectable side dish for your holiday buffet.

Cran apple juice into jelly with sugar no pectin