Cranberry jelly is a great condiment for any dessert as well as meat dishes. I made this especially for the meat dish I will be placing on our Christmas table tonight. Get the recipe for a Roasted pork loin here.
Preparation time: 5 minutes
Cooking time: 30 minutes
400g Fresh Cranberries
water to cover the fruit
60ml Beetroot juice (optional)
1/4 cup Castor sugar
15ml Lemon juice
2 Star Anise
Wash the cranberries and place in a saucepan covered with water.
As an optional, to add nutrients and a beautiful red colour, add beetroot juice.
Add castor sugar, lemon juice and star anise.
Cover the saucepan slightly with a lid and boil for around 30 minutes. The mixture should become thicker by now. Should it still be too runny, remove the lid and boil for a further 20 minutes.
Once thick and gel-like substance, remove from the stove and cool down.
Remove the star anise, use a blender stick (or potato masher ;) and blend to smooth substance.
Warning: Boiling sugar and fruit together will make a boiling hot syrup that can cause burns when it touches your skin. Take care not to spill and do not taste it when it is still hot.