5 Ingredients or Fewer

Canal House's Cranberry-Port Gelée

November 13, 2012
Photo by James Ransom
Author Notes

A DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). Thanks to natural pectin in the cranberries, the gelée sets up all on its own, without gelatin or agar. Adapted very slightly from Canal House Cooks Every Day (Andrews McMeel Publishing, 2012) —Genius Recipes

  • Makes 2 cups
  • 1 cup port (or red wine or Madeira)
  • 1 cup sugar
  • 1 tablespoon juniper berries
  • 10 black peppercorns
  • 1 12-ounce bag fresh cranberries (about 4 cups -- frozen can be substituted)
In This Recipe
  1. Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat.
  2. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more.
  3. Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together.
  4. Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.)
  5. Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead.

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