Cranberry and Apple Jelly is a modern British recipe for a classic instant jelly made from cranberries and apples cooked with sugar, vinegar and spices that makes an excellent accompaniment to Christmas turkey, goose, pork or duck. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry and Apple Jelly.
Combine the cranberries, apple pieces and water in a heavy-based pan. Stir in the clove sand cinnamon then bring the mixture to a boil then reduce to a simmer and cook for about 15 minutes, or until the cranberries have burst and the apple is tender.
Turn the mixture into a jelly bag (or a large fine-meshed sieve lined with muslin. Allow the liquid to drip through over night (do not press down on the fruit pulp or the final jelly will be cloudy).
Pour the resultant liquid into a clan pan and add the sugar and vinegar. Heat gently until the sugar has dissolved, then bring the mixture to a boil. Continue boiling until the mixture reaches 104°C on a confectioner's thermometer. Take off the heat and set aside to cool a little before pouring into a sterilized jar that's been warmed in the oven. Seal securely, allow to cool completely then store in the refrigerator until needed.
