Cranberry and raspberry jelly

    30 min

    A refreshing jelly with a combination of tart and sweet flavours.

    27 people made this

    Serves: 10 

    • 300g (11 oz) frozen raspberries - thawed and drained, juice reserved
    • 225ml (8 fl oz) water
    • 350g (12 oz) cranberries
    • 100g (4 oz) caster sugar
    • 2 packages raspberry flavoured jelly

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently, until the cranberries pop.
    2. Remove from heat and add jelly; stir until dissolved. Gently fold in raspberries, and pour into a 2 litre mould. Refrigerate until chilled.

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    Reviews & ratings
    Average global rating:

    Reviews in English (25)


    I used craisins instead of cranberries and added 1 cup of water. I used splenda instead of sugar. I used sugar free jello. I used as a cranberry sauce and I used as a dessert with fat free cool whip. Weight Watchers it came out to 3pts a serving for 8 servings  -  16 Mar 2009  (Review from Allrecipes US | Canada)


    This was very good. We also added a can of pineapple chunks. Thank you.  -  23 Nov 2005  (Review from Allrecipes US | Canada)


    Normally, I'm not a big fan of jello but I loved this. I loved the tang of the cranberry and raspberries. People loved this in place of cranberry sauce with turkey. This simple recipe will be used often.  -  29 Dec 2003  (Review from Allrecipes US | Canada)