Jellied Cranberry Sauce
By Sue Lau | Palatable Pastime
Welcome back to #CranberryWeek! Today I am sharing with you a recipe for jellied cranberry sauce from scratch.
I know this is the favorite of many for Thanksgiving (straight from the can), but I must say, I love the flavor of fresh berries which is just a little bit more bright.
This particular version is slightly more clarified, so it is a tiny bit softer than the jellied sauce with the pulp. It has been strained from the puree. I think that adds a tiny bit more clear color and look, which I like.
Of course the flavor is fantastic! And the little ripple look on the top after removing from the bowl is that I was (only slightly) in a hurry and really should have warmed the bowl in hot water before turning it out but it slipped my mind. So a little of my sauce stuck to the green bowl. But you’ll remember to warm your bowl up by putting in a little hot water first, right? And don’t forget to run a knife around it, like a jello mold.
Join me tomorrow when I share my recipe for Cranberry Pound Cake, which is a Bundt, in a combination post for #BundtBakers and #CranberryWeek. Then on Friday I have crab stuffed mushrooms, Saturday is butternut squash soup, and Sunday is Holiday Cranberry Salad. I hope you’ll join me each day!
Jellied Cranberry Sauce
Will need extra time to chill and set.
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup sugar
- 2 tablespoons Ball Classic Pectin
- Place cranberries and water into a blender and puree.
- Strain puree through a sieve, pressing down to catch all the juice.
- Place juice into a saucepan with the pectin and bring to a full boil.
- Stir in the sugar to dissolve and return to a boil; boil one minute.
- Let cool on the stove off the heat for thirty minutes (you don’t want to put something this hot in the fridge right away—>>>let it cool down a bit!)
- Pour sauce into a large wide-mouth jar, cylindrical container or jelly mold and refrigerate until set. (narrow mouth jars are hard to get the cranberry sauce out of without messing it up)
- Use a knife edge to free the sauce from the side of the container and invert onto serving plate.
From the kitchen of palatablepastime.com
See all the other recipes being shared today as part of Cranberry week – follow #cranberryweek for all the tasty cranberry creations:
- Butternut Squash Wild Rice Salad with Cranberries and Fennel from Caroline’s Cooking
- Cranberry Almond Chicken Salad Wraps from Family Around The Table
- Cranberry Cheeseball by The Freshman Cook
- Cranberry Cobbler from Cookaholic Wife
- Cranberry Gremolata from Culinary Adventures with Camilla
- Cranberry Orange Relish from Books n’ Cooks
- Jellied Cranberry Sauce from Palatable Pastime
- Orange Cranberry Sweet Rolls from A Kitchen Hoor’s Adventures
- Pear Holly Cocktail from Bear & Bug Eats
- Roasted Green Beans with Cranberries from Making Miracles
- Slow Cooker Cranberry BBQ Chicken from Jonesin’ For Taste
- Slow Cooker Cranberry Pot Roast from Everyday Eileen
- White Cheddar and Cranberry Dip from Sew You Think You Can Cook
- White Chocolate Cranberry Blondies from House of Nash Eats