Cranberry-Amaro Jelly

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Amaro, the Italian herbal digestif, adds a subtle but complex flavor to this tart and tangy cranberry jelly from cookbook author Melissa Clark. Feel free to try out fun molds for the jelly, or even consider molding it in small ramekins so guests at the table can have their own. One amaro that Clark recommends is Averna. Slideshow: More Cranberry Recipes 

By
Melissa Clark
Melissa Clark

Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Total Time:
40 mins
Yield:
8 to 10
Cook Mode (Keep screen awake)

Ingredients

  • Nonstick cooking spray

  • Two 10-ounce bags fresh or frozen cranberries

  • 1 3/4 cups sugar

  • Two 3-inch pieces of orange peel

  • One 3-inch piece of cinnamon stick

  • 1/2 cup plus 2 tablespoons amaro

Directions

  1. Spray a 4-cup mold or bowl with cooking spray. In a large saucepan, combine the cranberries, sugar, orange peel, cinnamon stick and 1/2 cup of the amaro and bring to a boil. Cook over moderate heat, stirring occasionally, until the cranberries pop and the sauce is thick, about 15 minutes. Remove the pan from the heat and discard the orange peel and cinnamon stick. Stir the remaining 2 tablespoons of amaro into the cranberries and let cool slightly.

  2. Working in batches, puree the sauce in a blender until smooth. Strain the sauce through a fine sieve in a bowl, pressing on the solids; discard the solids. Scrape the sauce into the prepared mold, press a sheet of plastic wrap directly on the surface and refrigerate until set and cold, about 6 hours.

  3. To serve, dip the bottom of the mold in hot water to help release the jelly from the pan. Invert the jelly onto a plate and serve.

Make Ahead

The molded jelly can be refrigerated for up to 3 days.

Originally appeared: November 2016

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