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Mulled Cranberry Jelly

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Mulled Cranberry Jelly

The delicious scent of warm, mulling spices rising from the pan is a sure indication of the fabulous taste of this preserve, which is perfect on toast or with wintry meats – particularly poultry and game. This is short-cut jelly-making.

  • Vegetarian
Preparation time:
30 minutes, plus overnight straining
Cooking time:
70 minutes
Total time:
1 hour and 40 minutes, plus overnight straining 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes
Makes:
 600 grams

Ingredients

  • 800g cooking apples
  • 350g cranberries
  • 200ml full-bodied red wine
  • 3 cinnamon sticks
  • 1 tbsp Whole cloves
  • 4 star anise
  • 300g preserving sugar
  • 6 whole star anise, to garnish

Method

  1. Clean 3 x 200ml jam jars thoroughly and sterilise in the oven at 150°C, gas mark 2 for 15 minutes, or wash them in the dishwasher. Cut the apples into chunky pieces, without peeling or coring them. Put the chunks in a large, heavy-based saucepan with the cranberries, wine and spices. Cover with 500ml cold water and bring to the boil. Reduce the heat and simmer for about 45–50 minutes or until the fruit is really soft and pulpy.
  2. Line a large mixing bowl with a square of muslin, so that the edges hang over the sides of the bowl. Ladle in the fruit pulp and juices. Bring the edges of the muslin up, tie securely with string and suspend over the bowl. Leave to stand overnight and don't squeeze or the jelly will become cloudy.
  3. The next day, measure the strained juice. For every 600ml, you'll need 450g preserving sugar – you should get about 400ml. Tip the juice and sugar into the cleaned pan and heat gently until the sugar dissolves. Turn up the heat and boil for about 10–15 minutes, skimming off any foam that accumulates on the surface. Test whether the jelly is set by putting a spoonful on a chilled plate for a couple of minutes; it should wrinkle when pressed. If necessary, boil the jelly for a little longer.
  4. Pour into jars. Once the jelly has almost cooled, submerge a whole star anise into each jar, against the glass. Keep in place with a wooden skewer until the jelly is set, then carefully lift out the skewer. Cover with waxed discs and covers or lids. Use the jelly within 3 months.

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Chil1234

Chil1234 17 November 2010 16:56

I don't think there's enough water in the recipe. Having done one pass through the jelly bag I returned the pulp to the pan with another 3 pints water and simmered for 30 mins. Passed this through the jelly bag for another 12 hours and I ended up with a good 2.5 pints of well-flavoured juice in total to add sugar to. Made just over 4 x 1lb jars. Lovely flavour and colour!!

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5 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 54.0kcal
Sugars 12.8g
Fat 0.1g

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This recipe was first published on Waitrose.com in December 2006