Cranberries make a lovely red jelly with a tangy flavor. If you don’t want to make your own juice, use bottled unsweetened 100% cranberry juice and not cranberry juice cocktail, which can unbalance the recipe and prevent the jelly from setting.

MAKES ABOUT SIX 8-OUNCE JARS

INGREDIENTS

• 5 cups fresh or frozen whole cranberries
• 4 1⁄2 cups water
• 6 cups granulated sugar
• 1 pouch (3 ounces) liquid pectin

INSTRUCTIONS

1. Combine cranberries and water in a 4-quart stainless steel stockpot and boil gently for 15 minutes.
2. Strain the cranberry pulp and juice through a fine-mesh sieve, then strain again through four layers of damp cheesecloth. Refrigerate and carefully pour out the juice, discarding sediment. Measure out 4 cups of cranberry juice.
3. In an 8-quart stainless steel stockpot, combine cranberry juice and sugar over medium heat, stirring until sugar dissolves. Increase heat to medium-high, add pectin, and bring to a full rolling boil, stirring constantly. Boil for 1 minute, then remove pot from heat and skim off any foam.
4. Ladle jelly into hot jars, leaving ¼-inch headspace. Wipe jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
5. Process jars in a water bath canner for 10 minutes, remove and let cool for 12-24 hours. Check seals and remove screw bands before storing jars in a cool, dry, dark place for up to 1 year.

SERVING SUGGESTION:

• Cranberry jelly can be served on toast or alongside meat or poultry dishes. Put it out on your Thanksgiving breakfast table, too.