I'm messing with your cranberry jelly in the best possible way.

Hi Bakers,

I honestly thought this recipe wouldn't be that much better than canned and definitely not worth making. I’ve eaten canned cranberry jelly my whole life, so why mess with it, right? But I was wrong. This easy spiced cranberry pomegranate jelly is my new favorite holiday recipe. I made it for the first time and couldn’t stop eating it. The warm allspice, the caramelized brown sugar, and the deep, rich pomegranate juice blended into the tart cranberries without making them too sweet or too strange...just pure cranberry bliss.

If you’re a foodie, love cooking, or have food lovers in your life, you owe it to them (and yourself!) to try this ridiculously simple, unbelievably good treat. My best tip is to make extra because you'll want to keep sampling it. Enjoy! ~Carolyn

Spiced Cranberry Pomegranate Jelly

Makes one 6-ounce jar

2 1/4 cups fresh or frozen cranberries

1/2 cup water

1/2 cup unsweetened pomegranate juice

1 cup light brown sugar

1/4 teaspoon ground allspice

Over medium heat, cook the cranberries, water, and pomegranate juice in a saucepan until the berries have burst open and are soft. Remove from the heat. Using a stick blender, pulse slowly until smooth. Pour it over a fine mesh strainer into another saucepan and use a spoon to press the liquid from the pulp. Add brown sugar to the cranberry juice mixture and stir well. Cook for 5 minutes and then add the allspice. Continue cooking while stirring until the jelly starts to get thicker. Pour hot jelly into a storage container and let it sit until cooled. Cover and place in the fridge until ready to eat. Sauce will thicken as it cools. Eat within two weeks of using.