I was traveling to and from New York for business. If you know what I am about to say, you have traveled for business yourself. On the way, I just wanted to be done. My trip was awesome. The business aspects were really good, and of course, the food was good. I just wanted to decompress. So I bought a couple of cooking magazines in the airport. Now I never buy magazines anymore because I would totally run out of room in my house. I also love to support fellow bloggers. So when I look for a recipe, I google what I want and often pick the recipe of a blogger.
This recipe for Cran-Apple Jellies came from Bon Appetit the Thanksgiving addition. This recipe is totally Thanksgiving with its cranberry base. When I saw the picture in the magazine, it so reminded me of those candies my mom bought at Christmastime. You know the ones that are in the shape of an orange slice but comes in various fruit flavors. This is such a great Thanksgiving time treat. So you have to make these. Your guests will absolutely love these.
On the fun side. These Cran-Apple Jellies are really messy. When you cook cranberries, they burst. They bubbled over everywhere. Bubble over is not the correct description. They pop. My stove top was covered in cranberries. The good news is that it was not too hard to clean. I did have to scrub some.
- 1 large green apple, peeled, chopped
- 1 pound fresh cranberries
- 2 cups sugar, divided, plus more for coating
- 2 teaspoons pectin
- 1 tablespoon fresh lemon juice
- Spray generously a 8 or 9” round baking dish.
- Purée apple, cranberries, 1½ cups sugar, and 1 cup water in a blender until smooth.
- Transfer to a large deep heavy pot fitted with thermometer and cook over medium heat, whisking pretty frequently.
- The mixture will become pretty thick and bubbly (it will splatter a ton while it cooks), about 8–10 minutes.
- Whisk pectin and remaining ½ cup sugar in a small bowl, then gradually whisk into cranberry mixture.
- Reduce heat to medium-low and continue to cook, whisking often, until thermometer registers 200°, 15–20 minutes (The mixture will become dark red and pretty thick).
- Whisk lemon juice into cranberry mixture.
- Pour into prepared dish with a spatula; smooth the top before you let it set.
- Let cool until set (I put it in the fridge but you do not have too), at least 4 hours.
- Before serving, take jelly out of the dish and cut into 1” squares.
- Finish by filling a plate with the remaining sugar.
- Roll the jellies in sugar to coat.
- Serve and enjoy!
Mixed in blender.
Added to Pot.
Boiling in Pot.
Poured into Dish.