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Spiced Cranberry & Roasted Orange with Cloves Jelly

If you want to create something different in the kitchen this Christmas, why not try this delicious festive jellied preserve of Caroline Pakenham’s, author of Making Jellied Preserves. Made from cranberries, roasted orange and spices, it will fill your senses with Christmas cheer. Cranberries are widely available in the supermarkets at this time of year but don’t all rush at once, we don’t want the national cranberry shortage that Delia Smith created in 1995!

An ideal accompaniment to your Christmas ham, this tangy and sweet jelly is also scrummy spread on white crusty bread with butter for a quick snack. If you can bear to part with a few jars, it is perfect for Christmas gifts!

Recipe

Ingredients:

  • 4 Seville oranges
  • 6-8 cloves
  • 900g / 2lbs cranberries
  • 1 stick of cinnamon
  • ½ grated nutmeg
  • Water
  • Sugar

Method:

  1. Push the cloves into the oranges and roast in the oven at 180°C / 350°F / gas 4 for 20 minutes until slightly browned and squidgy.
  2. Put the cranberries into a preserving pan and cover with water. Add the oranges, cinnamon stick and grated nutmeg and bring to the boil. Cover with a lid and simmer until tender, about 20 minutes.
  3. Mash with a potato masher. then leave to cool.
  4. Strain through a muslin for 12 hours or overnight.
  5. Put the jars and lids in the oven to sterilise.
  6. Measure the juice and return it to the clean preserving pan. Add the 350g / 12oz of sugar to every 600ml / 1pt of juice.
  7. Place over a low heat and stir continuously until the sugar has completely dissolved and there is no grittiness.
  8. When the sugar has fully dissolved, bring to the boil and boil rapidly until setting point - about 5 minutes. This jelly sets very quickly, so watch carefully for the setting point.

For more jelly preserve recipes, see Caroline Pakenham’s beautiful book Making Jellied Preserves – a perfect Christmas gift itself! It will show you how to use fruits and herbs from your garden or from the hedgerows to make jellies in Spring, Summer, Autumn and Winter.

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