Cranberry Orange Jelly

Fat-Free, Saturated Fat-Free, Cholesterol-Free, and Sodium-Free

Pairs well with Sangiovese, Nebbiolo, Barbera, Beaujolais, red Burgundy, Casalone Mariposa Brachetto, Muscat, Côtes du Rhône, Viognier, Riesling, Ugni Blanc, Arneis, Merlot, Rosé Champagnes, Sémillon, Syrah, Mourvèdre, Colombard, Orange Muscat, Champagne, Cava, Cointreau, Vidal Icewine, Moscato d’Asti, and Tempranillo, and sparkling reds can also be terrific

• Add to pan gravy to make Thanksgiving leftovers sing

• Add it to your tenderloin and wrap it in bacon

• Add a teaspoon to your holiday brunch mimosa or New Year champagne

• Top pancakes and waffles with it

• Use it as filling in Pear Cranberry Pie or Cranberry Orange Scones

• Serve it on a cheese platter.  It’s delicious with crackers and goat cheese

• Perfect in a leftover turkey sandwich the next day

• Besides turkey, cranberry sauce pairs well with roast chicken, ham, or pork chops

• Tangy tart addition to a holiday brunch buffet

• A wonderful surprise bite inside a mini corn muffin. Use any cornbread recipe, fill each muffin tin halfway, add a dab of the preserves and fill the rest of the way. Bake as usual. 

• Make Cranberry Orange Rugelach

• Add to Sage Sausage Stuffing, cornbread, and challah stuffing with dried fruit, nuts, and apples 

• Top your potato latkes with cranberry preserves, instead of just applesauce or sour cream. 

• Make Cranberry Crostini 

• Prepare a cheese and charcuterie platter using cranberry preserves as one of the spreads.

• Top scones or English muffins

• Over cream cheese on crackers

• Baste on grilled or roasted poultry

• Serve with  roasted vegetables 

• Good baked on top of a shortbread crust with a crumble topping 

• Great in a tartine with Fromage blanc & sliced ham

• Swirl into a muffin or quick bread batter before baking 

• Top yogurt 

• Great as a dip or a glaze for your Thanksgiving turkey