It's so pretty and delicious. I've sent the recipe to many friends. Alanna, I think your lack of gelling problem is due to using only 1/2 of the sugar called for in the recipe. Sugar is a really important part of the chemistry of the gelling process. This is why there's so much sugar in jelly recipes too. Give it a try again with all of the sugar and not cooking the apples separately (the pectin in the apples will need to be integrated with the cranberries to gel too) and I'm sure it'll work for you. Good luck!

It's so pretty and delicious. I've sent the recipe to many friends. Alanna, I think your lack of gelling problem is due to using only 1/2 of the sugar called for in the recipe. Sugar is a really important part of the chemistry of the gelling process. This is why there's so much sugar in jelly recipes too. Give it a try again with all of the sugar and not cooking the apples separately (the pectin in the apples will need to be integrated with the cranberries to gel too) and I'm sure it'll work for you. Good luck!

It's so pretty and delicious. I've sent the recipe to many friends. Alanna, I think your lack of gelling problem is due to using only 1/2 of the sugar called for in the recipe. Sugar is a really important part of the chemistry of the gelling process. This is why there's so much sugar in jelly recipes too. Give it a try again with all of the sugar and not cooking the apples separately (the pectin in the apples will need to be integrated with the cranberries to gel too) and I'm sure it'll work for you. Good luck!