Cointreau Cranberry Jelly
8
- Prep Time15 min
- Total Time15 min
- Makes3 3⁄4 cups
Produced by Chantal Braganza and Stephanie Han Kim, Photography by Christie Vuong, Food Styling by Sage Dakota, Prop Styling by Andrea McCrindle
We retrieved this jiggly gem from 1977, and (spoiler alert) it’s still a favourite. Our moulded version makes a stunning centrepiece.
Ingredients
2 cups pure unsweetened cranberry juice, divided
1/2 cup Cointreau
1 tbsp white or red wine vinegar
4 7-g pkgs gelatin powder, such as Knox
2 1⁄2 cups granulated sugar
Instructions
Combine juice, Cointreau and vinegar in a large saucepan. Sprinkle gelatin overtop. Set aside until thickened, about 5 min.
Set saucepan over medium-high. Cook, stirring often, until gelatin dissolves, 1 to 2 min. Add sugar. Cook, stirring often, until it just starts to simmer and sugar has dissolved, 3 to 5 min.
Skim off any foam. Pour into a 4-cup capacity mould (or a 9 x 5-in. loaf pan). Refrigerate until set, 4 to 6 hrs.
To remove jelly, dip mould three-quarters of the way in hot water for 30 sec. Place serving platter on top of mould, then flip over.
Kitchen tip
Substitute Cointreau with orange juice for an alcohol-free cranberry jelly.
To celebrate our 95th anniversary, we journeyed back into our archives to find our all-time best Thanksgiving side dish recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.