Homemade Cranberry Jelly, in a Can (or Pan)

Cranberry sauce, whether you love it or don't like it so much, is always a standard on many Thanksgiving tables. Sometimes, it's not really the star, and a jar of it gets plopped on a plate and served at the table. But we know there are many, many cranberry sauce and jelly fans out there, so we believe that this go-to side should get the love that it deserves. You can definitely tell the difference between store-bought and homemade, and this recipe will show you how to do it. As the developer said, you can make it taste even better with the addition of spices, like cinnamon, nutmeg, and cloves, which would really put your cranberry jelly over the top. But if you'd like to keep things traditional, feel free to skip. Molding it in the can will produce all the nostalgic vibes you need. You can make a double batch of this and let it set in a Bundt pan for a festive effect, or use whatever other fancy mold you have to make this as impressive-looking as possible.

Keep in mind that when making this recipe that it’s best to use a can that’s BPA-free and once held a neutral-tasting food, to avoid imparting any unwanted flavors. You don't want anything else seeping into your cranberry jelly as it sits. Otherwise, this recipe is very straightforward and foolproof, and you can experiment every year with the spices and texture to please all the cranberry lovers out there. They won't be disappointed!