Cranberry jelly without gelatin

Ingredients:

• 500g (about 4.5 cups) cranberries, thawed if frozen
• 2 oranges
• 2 tbsp. sugar
• 1 teaspoon ground coriander
• Coarse salt
• 1 teaspoon pure vanilla extract

Preparation:

1. Place the cranberries in a saucepan. Using a vegetable peeler, peel the zest from half an orange in wide strips; add to the saucepan along with the juice of two oranges (about 1/2 cup).
   
   Add sugar, coriander, a pinch of salt, and 1 cup of water. Bring to a boil and cook over medium heat, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
2. Remove from heat and discard the orange zest; stir in the vanilla. Transfer the cranberries to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving bowl, using a rubber spatula. Refrigerate until set, at least 3 hours. You can freeze the cranberry jelly for up to 2 weeks.