I am making several fillings and glazes and as i am enjoying blending the tastes and traditions of both Hanukkah and Thanksgiving, I would like to make a cranberry jelly to fill my sufganyiot. I am making a few different fillings and glazes, but I happened to have opened a can of the jelled stuff the other day and would like to make use of it (I only used a tablespoon or two), especially since my MIL makes a delicious cranberry relish to go with the turkey. I don't want to just squeeze it straight-up into my dougnuts, so I am wondering how to tweak it to make it more like a proper doughnut filling. And advice is appreciated. Thanks!