– 3 cups cranberries – 1 2/3 cups sugar – 2/3 cup orange juice – 1 tablespoon low-sugar pectin (optional, see note below) – 1/4 teaspoon ground cinnamon (optional) – 1/8 teaspoon ground nutmeg (optional)
In a medium pot over medium-high heat, combine all of the ingredients and bring to a full rolling boil, stirring frequently to prevent scorching. Once the cranberries have burst and the sauce has thickened into a jam-like consistency, about 15 minutes, remove the pot from heat.
Press the cranberries through a food mill (fitted with its finest screen) or a fine mesh sieve (with a spoon) to strain the sauce of any seeds and pulp. You should be left with a fairly smooth, syrupy sauce.
Pour the sauce into a clean, empty, 15-ounce can. (You’ll want to reuse a can that previously contained a mild food, like beans or corn, lest you want Texan chili-flavored jelly!)
Let the sauce cool to room temperature, then refrigerate overnight until the jelly is set.