Classic Vanilla-Scented Cranberry Jelly

1. Combine Ingredients

In a large saucepan, bring the cranberry juice, cranberries, sugar, and salt to a boil over medium-high heat, stirring until the sugar has dissolved. If the mixture begins to boil too vigorously, slightly reduce the heat.

2. Cook & Mash

Allow the mixture to cook for 10 minutes, then use a potato masher to crush the cranberries. Continue to stir frequently and cook for an additional 15 minutes until the sauce has slightly thickened. Note: The mixture will foam up, but this will subside with cooking.

3. Strain the Sauce

Position a fine-mesh strainer over a 4-cup liquid measuring cup and carefully pour in the mixture. Press the solids with a spoon or ladle to extract as much sauce as possible, leaving behind about ¼ cup of skins, seeds, and pulp. Discard the solids. If you have more than 2¾ cups of the strained mixture, return it to the saucepan and cook down to the correct volume.

4. Add Vanilla

Stir in the vanilla extract until the mixture is well combined and smooth.

5. Mold the Jelly

Pour the sauce into a 3-cup mold or a clean 15-ounce can (any excess can go into a small mold or bowl). Allow it to cool completely at room temperature for about 1 hour, then cover and refrigerate until firm. This could take at least 4 hours, but you can leave it for up to 4 days.

6. Unmold & Serve

To serve, gently pull the jelly away from the mold edges with your fingers. Place a plate over the mold, then firmly invert it and shake sharply to release the jelly. Remove the mold and present the jelly at your table.