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Ok, I’m about a month too late but I’ll try to remember to repost in December!

Mulled Cranberry Jelly

  • 2 large cooking apples chopped into big chunks (no need to peel or core)
  • 180g fresh cranberries
  • Zest and juice of one orange
  • 100ml of red wine
  • 300ml of water
  • zest of 1 lime
  • Juice of half a lime
  • ½ tsp cinnamon
  • ¼ tsp dried ginger
  • ¼ tsp dried nutmeg
  • 1 tsp vanilla paste
  • 250g caster sugar


  • Put all the ingredients except the sugar into a heavy bottomed pan, bring to a gentle simmer
  • Simmer for 25 mins – don’t squash the fruit – it will make the jelly cloudy
  • Sterilize a square of muslin by giving it a dip in some boiling water
  • Strain the mix through the muslin into a large bowl.  If possible leave it to strain overnight and don’t squeeze the fruit (this will make the jam go cloudy)
  • Add the strained juice to a clean pan and bring to the boil
  • Boil for 10 mins, skimming any scum off the surface
  • Add the sugar and bring back to the boil
  • Boil rapidly for 10 mins (skimming off any scum again) You can test the jelly at this point by pouring a little bit onto a saucer that’s been chilled in the freezer, Leave for a few mins then push your finger across the surface. If it wrinkles, then it’s ready
  • Take the pan off the heat, leave to settle and skim off any scum from the surface
  • Sterilise a jam jar by putting through a hot cycle in the dishwasher, then pour the jelly into the jar and put the lid on

Keep in the fridge once opened and use within 3 months.