Cranberry Jelly

I know there are many fancy cranberry jelly recipes out there. Here is my healthy, very versatile, sugar-free version. Later this week, I will post some recipes that include this jelly (the picture below is a hint). I think you may be pleasantly surprised.

This jelly keeps rather well in the fridge for quite a while. Since cranberries have anti-fungal properties, among other things, such a small amount does not require sealing.

Eat this jelly with peanut butter of just on plain bread. It is quite tart and therefore works with sweet as well as savory dishes.

2 cups fresh cranberries
1 apple
½ tsp. cardamom powder
1 tsp. cinnamon
3 tbsp. carob molasses
approx. ¼ – ½ cup water


potato masher


  1. In a medium pot, mash the cranberries. Heat.
  2. Peel and grate apple and add to the cranberries making sure to add any of the juice that the apple released.
  3. Add the spices and carob molasses.
  4. Add a bit of water and let simmer until it becomes of a jelly-like consistency.
  5. Put into a clean (sterilized) jar and store in the fridge.

Number of servings: about 2-3 cups


One thought on “Cranberry Jelly

  1. Pingback: carob muffins with cranberry surprise | Broccoli Addict

Share your thoughts and comments.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s