Step 1

Wash and pick over cranberries. Add the cranberries and apple juice to a medium-size saucepan.

Step 2

Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium and cook for 10 - 15 minutes until cranberries all popped and soften, stirring occasionally.

Step 3

Pour the cooked cranberries in a food mill over a large bowl to separate the cranberry puree from the skins and seeds. (You could also use a blender to puree the berries and then use a strainer to strain the skin and seeds.) Rinse out and dry the saucepan.

Step 4

Put the cranberry puree back in the saucepan and add the sugar and the liquid pectin. Bring to a boil over medium-high heat, stirring frequently. Boil one minute.

Step 5

Allow mixture to cool slightly and then pour cranberry jelly into a bowl or a mold coated with nonstick cooking spray. Chill until set.

Step 6

To unmold, dip mold in warm water for 5 seconds, then invert jelly onto serving platter.