Jellied Cranberry Sauce

Jellied cranberry sauce made from scratch for your holiday meal.

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

Servings: 8
Time: 10mins
Difficulty: easy
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Will need extra time to chill and set.

Ingredients:

12 ounces fresh cranberries
1 cup water
1 cup sugar
2 tablespoons Ball Classic Pectin

Method:

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