Add dietary fiber and vitamin C to your Thanksgiving table with homemade whole cranberry jelly. Homemade cranberry jelly can be prepared in under 10 minutes. You can reap even more fiber and antioxidant benefits from using more whole cranberries than canned cranberry jelly when you make it yourself at home.
We've used Ocean Spray Cranberries; this year we came across Paradise Meadow Cape Cod Cranberries. Select any brand, just read the label and look for just one ingredient - Cranberries. You can find whole cranberries at your grocery market in the produce section. Bags of whole cranberries can be frozen for later use in baking and cooking.
- Most commercial cranberry recipes call for using one cup of sugar; you can reduce the sugar as low as desired. This year we cut the sugar in half. Using less sugar will result in slightly more tart flavor and looser texture that is more like compote than jelly.
- Persimmons or other fruit can be added to your cranberry jelly for a variation.
- Also, Splenda can be substituted for sugar for those who must avoid sugar after bariatric weight loss surgery.
12 ounce bag of whole cranberries
1/2 cup sugar
1/2 cup water
1/2 cup orange juice
1 teaspoon ground cinnamon
1 teaspoon minced ginger
Putting it all together
Rinse and drain the cranberries. Place all ingredients in a sauce pan. Bring to simmer. Cover and periodically uncover, stir and squish the whole burst berries along the side of the pot using a spoon. When most of the berries are smashed, turn off heat and cool for a few minutes before pouring into your serving bowl. Set aside to cool a little more before moving to the refrigerator until serving.
Cranberries are a good source of dietary Fiber and Antioxidants including Vitamin C
2 ounces (56g) fresh cranberries: 2.6g dietary fiber (10% DV); 6.8g carbohydrate (2% DV); 7mg vitamin C (12% DV)
Cranberry Anti-Inflammatory and Cardiovascular benefits
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