Best 6 Rosy Quince Cranberry Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our exquisite collection of rosy quince and cranberry jelly recipes, a delightful treat that captures the essence of autumn's harvest. These vibrant jellies, adorned with the rich crimson of cranberries and the golden glow of quinces, are不仅仅是美味佳肴,而且还兼具美感,是任何餐桌上的完美点缀。From classic whole-fruit jellies that showcase the natural beauty of these fruits to elegant layered jellies that add a touch of sophistication, our recipes cater to a range of tastes and preferences. Explore the delightful simplicity of our basic quince jelly recipe, or indulge in the delightful complexity of our spiced cranberry jelly with a hint of orange zest. Discover the perfect balance of flavors in our quince and cranberry jelly, where the tartness of cranberries complements the subtle sweetness of quinces. For a truly unique experience, try our rose-scented quince jelly, where delicate floral notes enhance the jelly's fruity charm. And if you're looking for a visually stunning centerpiece, our layered quince and cranberry jelly with its alternating layers of ruby red and golden amber is sure to impress. With step-by-step instructions and helpful tips, our recipes ensure that even novice cooks can create these delightful jellies at home.

Here are our top 6 tried and tested recipes!

CRANBERRY JELLY



Cranberry Jelly image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (about 4 cups), thawed if frozen
2 oranges
2 cups sugar
1 teaspoon ground coriander
Kosher salt
1 teaspoon pure vanilla extract

Steps:

  • Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
  • Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

SPICY QUINCE AND CRANBERRY CHUTNEY



Spicy Quince and Cranberry Chutney image

This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!

Provided by waterlily

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

2 cups white sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups water
1 pound quinces - peeled, cored, and diced
1 orange, zested
½ cup orange juice
2 tablespoons white wine vinegar
3 cups fresh or frozen cranberries

Steps:

  • Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
  • Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 33.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 75.7 mg, Sugar 26.5 g

HOLIDAY CRANBERRY JELLY



Holiday Cranberry Jelly image

Spread some holiday cheer with this rosy pink cranberry jelly. -Nancy Davis, Tualatin, Oregon

Provided by Taste of Home

Time 35m

Yield 8 half-pints.

Number Of Ingredients 3

4 cups cranberry juice
6-1/2 cups sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

CRANBERRY QUINCE CHUTNEY



Cranberry Quince Chutney image

Categories     Condiment/Spread     Fruit     Onion     Side     Thanksgiving     Cranberry     Raisin     Quince     Bell Pepper     Gourmet

Yield Makes about 3 1/2 cups, serving 8

Number Of Ingredients 14

a 12-ounce bag fresh or unthawed frozen cranberries, picked over
1 cup quince preserves* or apple jelly (about 12 ounces)
1 red bell pepper, chopped (about 1 cup)
1/4 cup firmly packed dark brown sugar
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seeds
3/4 teaspoon dried hot red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
a 4-inch strip fresh lemon zest, removed with a vegetable peeler
1 medium onion, sliced (about 1 cup)
*available at specialty foods shops and some supermarkets

Steps:

  • In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
  • Serve chutney chilled or at room temperature.

ROSY GRAPE JELLY



Rosy Grape Jelly image

Use pretty glass jars for this vibrant-colored, full-flavored jelly everyone will enjoy on their toast or muffins. The jelly makes a wonderfully delicious and easy hostess gift for the holidays, or for any fall/winter occasion. You may want to tie on a festive cover made of holiday fabric or paper.

Provided by PJ's kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 36

Number Of Ingredients 4

2 cups cranberry juice
¾ cup grape juice
1 (2 ounce) package dry pectin
3 ¼ cups white sugar

Steps:

  • Pour the cranberry and grape juices into a heavy pot. Add the pectin and stir until dissolved. Bring the juice mixture to a full rolling boil over high heat. Stir in the sugar, and return to a full boil for 1 minute, stirring constantly. Remove from heat, and skim off any foam. Pour jelly into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20.7 g, Sodium 0.4 mg, Sugar 20.5 g

CRANBERRY QUINCE SAUCE



Cranberry Quince Sauce image

This sauce, a mix of everyday and exotic, provides a sweet and tart contrast to rich meat or poultry.

Yield Makes about 5 cups

Number Of Ingredients 5

1 3/4 lb quinces (2 large)
4 cups water
1 1/2 cups sugar
1 (12-oz) bag fresh or frozen cranberries (do not thaw; 3 1/2 cups)
an 8-inch square of cheesecloth; kitchen string

Steps:

  • Peel, quarter, and core quinces, reserving peel and cores, then cut quarters into 1/4-inch pieces. Tie up peel and cores in cheesecloth. Bring water and sugar to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved, then add quince and cheesecloth bundle and simmer, partially covered, until quince is tender, about 1 1/2 hours. Add cranberries and simmer, uncovered, stirring occasionally, until cranberries burst and soften, 8 to 10 minutes.
  • Drain mixture in a large medium-mesh sieve set over a bowl, discarding cheesecloth bundle and reserving cranberry solids, then return cooking liquid to pan and boil, uncovered, until syrupy and reduced to about 1 1/2 cups, 5 to 10 minutes. Stir together syrup and cranberry mixture in bowl, then cool to room temperature.

Tips:

  • Choose ripe and brightly colored quinces for the best flavor and texture.
  • Use a sharp knife to remove the core and seeds from the quinces. A vegetable peeler can also be used to remove the skin.
  • Add a little lemon juice to the cranberries to prevent them from becoming too tart.
  • Cook the jelly over medium-low heat, stirring frequently, to prevent scorching.
  • Use a candy thermometer to test the temperature of the jelly. It should reach 220 degrees Fahrenheit (104 degrees Celsius) before being removed from the heat.
  • Pour the jelly into sterilized jars and seal them tightly. Process the jars in a boiling water bath for 10 minutes to ensure a long shelf life.

Conclusion:

Rosy quince cranberry jelly is a delicious and versatile condiment that can be enjoyed on toast, crackers, or yogurt. It can also be used as a glaze for ham or chicken. With its beautiful color and unique flavor, this jelly is sure to be a hit at your next gathering.

Related Topics