Cranberry Orange Jelly: Gluten Free & Vegan

Cranberry and Orange Jelly is really simple to make, and is absolutely delicious!

Cranberry and Orange Jelly is really simple to make, and is absolutely delicious!

I’m done.  I am finally done.  After a marathon wrapping session yesterday (while watching Jonathon Taylor Thomas’s classic I’ll Be Home for Christmas), I think I’m good.  I mean, I still need to make sugar cookies, but those are fun!  And, of course, a present I’d forgotten about just got delivered.  But still.  Let’s just pretend that I’m done, okay?

How cute are these little jars?  PERFECT for gifting!!

How cute are these little jars? PERFECT for gifting!!

Anyway, part of my crazy day yesterday was making this awesome cranberry orange jelly.  This has been an idea in the making for quite some time, and I was excited to finally act on it yesterday.  It takes all of three ingredients and a total of half and hour.  How much easier can you get?  And it’s absolutely delicious.  I was eating it off of a spoon yesterday, but it would be great as a condiment to pork or chicken, or added to baked brie.

As an added bonus, this jelly can make for adorable gifts.  Seriously, if you’re still looking for gift ideas, avoid the mall and just go to the food store.  Pick up a bag of cranberries, a few oranges, and some canning jars, and you’re ready to go!  Especially if you pair it with homemade slowcooker apple butter, you have a lovely gift that won’t make you crazy while you’re still trying to get six million things done.

Cranberry Orange Jelly

Adapted from Martha Stewart

cran orange jelly 5Ingredients

  • 2 lbs cranberries, rinsed
  • Zest of one orange, cut into wide strips
  • 2 cups white sugar
  • ½ cup water
  • 1 cup fresh orange juice (I used three oranges)

Directions

  1. Combine the cranberries, orange zest, sugar, and water in a large pot. Bring to a boil over medium heat, then reduce heat and simmer for 20-25 minutes until reduced. The mixture will start to jell on its own.
  2. Remove from heat and stir in orange juice. Remove orange zest pieces.
  3. If canning, put the hot sauce into sterilized canning jars (I used 4 oz jars), screw on cap, and process in boiling water for 10 minutes. Otherwise, store in the fridge.

This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here

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One thought on “Cranberry Orange Jelly: Gluten Free & Vegan

  1. Pingback: A Vegan Holiday Final Roundup | The Friendly Fig

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