Homemade Black Cherry Cranberry Jelly

Contributed by melindamarie92


  • 6-ounces whole, fresh cranberries (frozen are okay)
  • 6 ounces whole, black cherries (frozen are okay)
  • 1 cup sugar
  • 1 1/2 cups Old Orchard Black Cherry Cranberry juice, divided 1/4-oz gelatin powder (1 packet)


  1. Grease an 8×4-inch loaf pan or a small ring mold. 
  2. In a medium sauce pan, combine black cherries, cranberries, sugar and 1/2 cup black cherry cranberry juice. Bring to a boil and cook for 5-10 minutes, until berries are popping and mixture is beginning to thicken. Remove from heat. 
  3. In a microwave-safe measuring cup, combine gelatin and 1/2 cup cranberry juice. Heat in the microwave for about 30 seconds, until gelatin is dissolved. Add gelatin mixture and remaining 1/2 cup black cherry cranberry juice to cherry cranberry mixture and stir well. Pour into prepared pan. 
  4. Refrigerate overnight, or until gelatin is firm.
  5. Slide a spatula around the edge of the pan to loosen jelly and turn out onto a serving platter.

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