How to make jelly au vin

Cranberry jelly

The English name cranberry is derived from the English carne berries - "crane berries". In their fresh or dried form, the berries are widespread in North American cuisine and are grown on a large scale, especially in New England. And for good reason, because the red, about one to two centimeters thick cranberries are real all-rounders. They can be prepared and boiled down in various ways or used for baking.

But berries can also be found in almost every supermarket in Europe these days. Due to their versatility, it is definitely worth adding them to the shopping cart next time! They can be processed into compote, puree, jam, juice, nectar - or, as in this case: jelly.


  • 600 g fresh cranberries, washed
  • 330 ml cranberry juice
  • Juice of 3 oranges
  • Zest of 1 orange
  • Juice 1 lemon
  • 1 vanilla pod
  • 1 cinnamon stick
  • 250 ml apple juice
  • 500 g preserving sugar (1: 1)

Type of preparation

Step 1

Simmer the cranberries with the cranberry, orange, apple and lemon juice and the vanilla and cinnamon stick for about 10 minutes. Then remove the vanilla pod and cinnamon stick.

Step 2

Pass through a kitchen sieve and squeeze the berries well or chop them with a hand blender. Return to the juice, add the preserving sugar and let it simmer for 5 minutes, stirring and skimming.

Step 3

Briefly put the wake-up or twist-off glasses in boiling water and let them run dry overhead. Pour in the jelly, close tightly and turn it upside down to cool.