Side Pannel
Cranberries Jelly
Ingredients List
- 2 bags (12 oz each) fresh cranberries, about 6 cups
- 1 cup apple juice
- 2 cups sugar
- 3 tablespoons liquid pectin*
Directions
1. Wash and pick over cranberries. Add the cranberries and apple juice to the pressure cooking pot.
2. Select High Pressure and 5 minutes cook time. When timer sounds, turn pressure cooker off and use a quick pressure release. When valve drops, carefully remove the lid.
3. Pour the cooked cranberries in a food mill over a large bowl to separate the cranberry juice from the skins and seeds. (You could also use a blender to puree the berries and then use a strainer to strain the skin and seeds.) Rinse out and dry the pressure cooking pot.
Put the cranberry juice back in the pressure cooking pot and add the sugar and the liquid pectin. Select saute and bring the mixture to a boil. Boil one minute. Remove the pressure cooking pot from the pressure cooker.
4. Allow mixture to cool slightly and then pour jelly in to a bowl or molds. Chill until set.
5. To unmold, dip mold in warm water for 5 seconds, then invert jelly onto platter. (I turned them out on to a Silpat.)
2. Select High Pressure and 5 minutes cook time. When timer sounds, turn pressure cooker off and use a quick pressure release. When valve drops, carefully remove the lid.
3. Pour the cooked cranberries in a food mill over a large bowl to separate the cranberry juice from the skins and seeds. (You could also use a blender to puree the berries and then use a strainer to strain the skin and seeds.) Rinse out and dry the pressure cooking pot.
Put the cranberry juice back in the pressure cooking pot and add the sugar and the liquid pectin. Select saute and bring the mixture to a boil. Boil one minute. Remove the pressure cooking pot from the pressure cooker.
4. Allow mixture to cool slightly and then pour jelly in to a bowl or molds. Chill until set.
5. To unmold, dip mold in warm water for 5 seconds, then invert jelly onto platter. (I turned them out on to a Silpat.)
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