Comments on: Homemade Cranberry Jelly (for Thanksgiving)

By: marisa

marisa — Tue, 31 Jan 2012 05:13:55 +0000

Karen, I really can’t say because I’ve never made it that way. It would probably be good, but I can’t make any promises.

By: Karen Hill

Karen Hill — Tue, 31 Jan 2012 02:59:08 +0000

Just wondering what you think about adding crushed red pepper or cayenne to make it sweet but spicy. Do you think the jelly about taste all right that way? I made your tomato jam and added pureed chipoltes with abode and it turned out great. Please email me or comment back. Love your site. Just started canning last year. Thanks

By: Lady G

Lady G — Fri, 30 Dec 2011 12:19:11 +0000

I used your recipe as a reference and my cranberry jelly is awesome! Thank you so much!

By: Ana

Ana — Tue, 06 Dec 2011 18:02:37 +0000

I tried this, and loved it! It was so easy to make, i let mine simmer down to a thick jam like consistency and it was AMAZING! I most definitely recommend you try it, its so yummy!

By: marisa

marisa — Wed, 23 Nov 2011 17:09:40 +0000

You don’t have to water bath process this recipe. You can just pop it into the fridge.

By: Christina

Christina — Wed, 23 Nov 2011 16:59:04 +0000

Hi! I know this post is a couple years old, but my friend made this recipe and it was fantastic and now I’m going to try to make it for Thanksgiving but I don’t usually do canning or anything like that. Do I have to do a hot water method to this in order for it to set or can I just run it through the sieve and refridgerate it?

By: Julie Ann

Julie Ann — Wed, 23 Nov 2011 12:11:26 +0000

Unfortunately, I am allergic to corn and cannot eat the traditional canned sauce. The past few years, I’ve tried to find the perfect balance of sweet and tart and to find the right texture. I picked up 5 bags and was prepared to try again this year. I used two bags to make your version exactly as written. It was perfect. So perfect that I made a second batch with the remaining three bags. My total supply includes 3 half pint jars and 6 pint jars. Thank you!

By: Angela Utley

Angela Utley — Tue, 22 Nov 2011 13:29:46 +0000

You are so blessed to have the fabulous cranberries nearby and the added apple trees. Being in the southernmost part of Ohio, I miss the western Michigan produce abundance of my childhood. Enjoy your fruits and labors!

By: lynnann

lynnann — Tue, 22 Nov 2011 12:58:12 +0000

hi all…I live in cranberry country…northern Wisconsin. This time of year I always buy 20+ lbs from my neighborhood organic cranberry bog, James Lake Farms in Three Lakes WI.

I have a steamer/juicer and steam juice 5lbs at a time for the best cranberry juice concentrate on earth. I use raw agave nectar (not local but low glycemic) and mix the concentrate 2:1 H2O to juice.

Then I pack quart zip lock baggies with the pulp and freeze for use through out the winter. We also have 7 apple trees, so have many gallon bags of apple pulp (processed in the steamer/juicer as well)

On cold WI nights, we process the apple pulp and cranberry pulp through my hand crank food mill, add agave or brown sugar or maple syrup (local of course) to make the most amazing sauce for pancakes, toast on roasted meat..on and on.
I am blessed! love and peace

By: Patricia

Patricia — Sat, 08 Oct 2011 18:59:04 +0000

Your Grandma’s Cranberry Orange Relish sounds incredible. I made my first Cranberry Sauce today and it is amazing. Would you be willing to send me your recipe? My husband and I would live to try it.
Thank you, Patricia