Gelatin-Free Cranberry Jelly – A Detailed recipe cooking. 
Photo of the dish: Райан ДаушTime: 3 hours. 30 min. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. (about 4.5 tbsp.) cranberries, thaw if frozen
- 2 oranges
- 2 tbsp. Sahara
- 1 tsp ground coriander
- Coarse salt
- 1 tsp pure vanilla extract
Recipes with similar ingredients: Cranberries, Orange Zest, vanilla extract, coriander
Recipe preparation:
- Put cranberries in a saucepan. Use a peeler to peel the zest wide stripes with half an orange; add to the stewpan together with the juice of two oranges (about 1/2 tbsp.). Add sugar, coriander, a pinch of salt and 1 tbsp. water. Bring to a boil and cook on medium heat, stirring occasionally until the berries burst, and the sauce thickens, from 15 to 20 minutes.
- Remove from heat and remove orange zest; mix with vanilla. Pour cranberries into a blender and mash until smooth. Strain through a sieve with small holes into a serving dish, helping with a rubber spatula. Chill until at least 3 hours. You can freeze cranberry jelly and store up to 2 weeks.
