Ingredients Condiments Cranberry-Amaro Jelly Be the first to rate & review! Amaro, the Italian herbal digestif, adds a subtle but complex flavor to this tart and tangy cranberry jelly from cookbook author Melissa Clark. Feel free to try out fun molds for the jelly, or even consider molding it in small ramekins so guests at the table can have their own. One amaro that Clark recommends is Averna. Slideshow: More Cranberry Recipes By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.Experience: Melissa Clark's introduction to the world of culinary journalism came while she was pursuing her MFA from Columbia University, where she took a food writing course taught by Betty Fussell. Upon graduation, Melissa worked catering and front-of-house restaurant jobs, did freelance writing for publications such as Time Out New York, and began developing recipes.Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper each year.Melissa has authored more than 40 cookbooks, including collaborations with renowned chefs Daniel Boulud, David Bouley, and Claudia Fleming. Her work has been recognized with awards from the James Beard Foundation and the IACP.In 2019, Melissa hosted her own podcast, Weeknight Kitchen with Melissa Clark. She has been featured as a judge on Iron Chef America and regularly appears on the Today show, Rachael Ray, and NPR's The Splendid Table. Food & Wine's Editorial Guidelines Updated on November 1, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Yield: 8 to 10 Ingredients Nonstick cooking spray Two 10-ounce bags fresh or frozen cranberries 1 3/4 cups sugar Two 3-inch pieces of orange peel One 3-inch piece of cinnamon stick 1/2 cup plus 2 tablespoons amaro Directions Spray a 4-cup mold or bowl with cooking spray. In a large saucepan, combine the cranberries, sugar, orange peel, cinnamon stick and 1/2 cup of the amaro and bring to a boil. Cook over moderate heat, stirring occasionally, until the cranberries pop and the sauce is thick, about 15 minutes. Remove the pan from the heat and discard the orange peel and cinnamon stick. Stir the remaining 2 tablespoons of amaro into the cranberries and let cool slightly. Working in batches, puree the sauce in a blender until smooth. Strain the sauce through a fine sieve in a bowl, pressing on the solids; discard the solids. Scrape the sauce into the prepared mold, press a sheet of plastic wrap directly on the surface and refrigerate until set and cold, about 6 hours. To serve, dip the bottom of the mold in hot water to help release the jelly from the pan. Invert the jelly onto a plate and serve. Make Ahead The molded jelly can be refrigerated for up to 3 days. Rate it Print