Cranberry Jelly

1. 1

   Put the cranberries in a saucepan.

2. 2

   Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup).

3. 3

   Add the sugar, coriander, a pinch of salt and 1 cup water.

4. 4

   Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.

5. 5

   Remove from the heat and remove the orange zest; stir in the vanilla.

6. 6

   Transfer to a blender and puree until smooth.

7. 7

   Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula.

8. 8

   Refrigerate until set, at least 3 hours.

9. 9

   Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.

No additional tips available.