Hello friends. As soon as cranberry season comes rolling around I like to make a batch of cranberry jelly (sauce) each week. If you follow my blog, then you know I am NOT a big sweet tooth. Jelly always seems a bit too sweet for me. Even the cane-sugar free jelly I buy, yes, often too sweet. So you can imagine how much I love the tartness of cranberries. This jelly comes together super quick. You can sweeten it with anything you like and to your sweetness preference. This also makes a fabulous Thanksgiving cranberry sauce. See here for my other cane-sugar free cranberry sauce recipe. Also seen in the above picture is my all-time favorite bread from Danielle at Against All Grain. I make it nearly every week! I like to add 2 1/2 tablespoons of honey. This gives the bread a gentle sweetness and incredibly soft texture. Together, this bread and jelly makes a lovely breakfast or anytime snack.
Cranberry Apple Jelly
-16 ounces fresh cranberries (about 5 cups)
-1 1/2 cups filtered water
-1/2 cup (3 ounces) Medjool dates, seeded and diced
-1 cup sweet red apple, peeled and diced
-1/4 cup honey (vegans use maple syrup, coconut nectar or coconut sugar and adjust to your sweet preference)
-1/4 teaspoon liquid stevia (SCDers use additional 3 tablespoons honey)
1. In a medium sauce pan add the fresh cranberries and water and bring to a boil. After the mixture comes to a boil, give it a stir and turn it down to a rapid simmer. Add in the dates and apples. Rapid simmer for about 10 minutes stirring frequently.
2. After 10 minutes it should look fairly thick and the cranberries should all be cooked down. At this point add in the honey (or sweetener of choice), turn down heat to a soft simmer for about 5 minutes, stirring frequently.
3. Turn off heat and add in the stevia. Stir. Allow mixture to cool before serving. Total cook time is around 20 - 25 minutes.
Serves 6 to 8 (depending on serving size).
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