So, in honor of Thankgiving, I thought I would share a recipe I recently discovered.
I have been going crazy over fall inspired food lately, making pumpkin bars and cookies, soup with squash, and apple everything, so it was about time for some cranberries!  I had purchased some at farmers market and was looking for ideas, so when I found this simple cranberry jelly option as the holidays were fast approaching, I knew it was the perfect time to try it.  It also didn’t hurt that it used apple cider, which I love and had just made a batch of!
I cut the original recipe in half because I only wanted to make a jar or so to start, so feel free to double (or triple or whatever)!  Also, just as a random fyi (something I learned along the way), a pound of cranberries equals about 4 cups.

Ingredients:
2 cups whole cranberries
3/4 cup sugar (I used organic)
1/4 cup apple cider
lemon juice (optional)

Directions:
1. Combine cranberries, sugar and cider and simmer until the cranberries burst.  (they will make a fun ‘pop’ sound)
2. Remove the mixture from the heat and stir.
3. Once it has cooled a minute or two, do a taste test.  If it is too tart, add a bit more sugar and return to the heat for a minute.  If it is too sweet, add a little lemon juice.
4. Once the flavor is right, press the mixture through a food mill or sieve to separate the skins.
5. Place the remaining jelly into a clean jar.
6. Enjoy!!!

I found this amount to make about a small jar of jelly.  My understanding is that this recipe holds up fine to a full hot water canning process, so if you’ve got a lot of cranberries on your hand you can make lots and save it for later!  For me, I loved something simple and quick that I could just stick in the fridge and enjoy now.

The jelly made a proud appearance on the Thanksgiving dinner table and has also been delicious in cream cheese and turkey sandwiches! Yum!

found original recipe on food in jars