Cranberry jelly

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.

Cranberry Jelly

Preparation time: 5 minutes

Cooking time: 30 minutes

Yield: 250ml


400g Fresh Cranberries

water to cover the fruit

60ml Beetroot juice (optional)

1/4 cup Castor sugar

15ml Lemon juice

2 Star Anise


  1. Wash the cranberries and place in a saucepan covered with water.

  2. As an optional, to add nutrients and a beautiful red colour, add beetroot juice.

  3. Add castor sugar, lemon juice and star anise.

  4. 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.

  5. Once thick and gel-like substance, remove from the stove and cool down.

  6. 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.

Cranberry jelly

Cranberry jelly

Fresh cranberries

Fresh cranberries