Jellied Cranberry Sauce Recipe
Jellied Cranberry Sauce Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 5
- Calories: 418
- Fat: 0 g
- Saturated fat: 0 g
- Unsaturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 108 g
- Sugar: 105 g
- Sodium: 80 mg
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Are you fed up of that nasty-looking canned jellied cranberry sauce? Make your own fresh, preservative free sauce at home. It is not only easy and quick to make homemade jellied cranberry sauce, but is fun as well. It is a perfect recipe for all those big holidays that fall during winter months, from thanksgiving to Christmas, and your kids would particularly love it.
Ingredients
- Bags cranberries (frozen or fresh, thaw if frozen) - 4 (12 ounce)
- White sugar (for a less sweeter taste reduce sugar by 3-4 tablespoons) - 3 ¼ cups
- Water (instead of water you can also use cranberry juice, this will add more flavour) - 3⅓ cup
- Unflavoured gelatine (or use three ¼-ounce envelopes) - 2 tablespoons
- Red food colouring (optional) - 2 drops
- Orange for a nice complimentary flavour, but it is optional - ½ cup
Instructions
- Open up all the four packages of cranberries in a large basket and wash the fruit well under running water.
- Discard any bruised cranberries.
- In a large sauce pan or a non-reactive cooking pot, combine three cups of cold water and 3 ¼ cups of white sugar.
- Now bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
- Once the sugar syrup starts boiling, add all the cranberries at once.
- Reduce the heat to low and allow the fruit to simmer in the sugar and water mixture, while stirring occasionally.
- Cook the cranberries in the mixture until they start to “pop up”, (this should take 10 to 15 minutes).
- Once most of the cranberries have burst, turn off the stove and remove the sauce pan.
- Set a large fine-mesh sieve over a large Pyrex bowl (since they are heat-proof).
- Pour the mixture into the sieve and allow it to drain for 40 to 50 minutes, occasionally pushing the mixture down with a clean spoon.
- Strain the cooked mixture until you obtain at least 3 cups of juice in the bowl.
- In a small mixing bowl, stir two tablespoons of unflavoured gelatine in ⅓ cup of water and let it stand for a couple of minutes.
- Pour one cup of the strained cranberry liquid in a sauce pan and bring it to a simmer on low heat.
- Once the liquid starts simmering, remove it from the heat and thoroughly stir the gelatine mixture into it.
- Pour this mixture into the remaining two cups of the cranberry liquid and stir well to combine.
- Pour this mixture into a greased mould and cover with plastic wrap.
- Allow the mixture to chill in the refrigerator for 12 to 24 hours.
- Remove the jelly from the mould and serve.
 - 4 (12 ounce) White sugar (for a less sweeter taste reduce sugar by 3-4 tablespoons) - 3 ¼ cups Water (instead of water you can also use cranberry juice, this will add more flavour) - 3⅓ cup Unflavoured gelatine (or use three ¼-ounce envelopes) - 2 tablespoons Red food colouring (optional) - 2 drops Orange for a nice complimentary flavour, but it is optional - ½ cup Instructions Open up all the four packages of cranberries in a large basket and wash the fruit well under running water. Discard any bruised cranberries. In a large sauce pan or a non-reactive cooking pot, combine three cups of cold water and 3 ¼ cups of white sugar. Now bring the mixture to a boil, stirring occasionally to dissolve the sugar completely. Once the sugar syrup starts boiling, add all the cranberries at once. Reduce the heat to low and allow the fruit to simmer in the sugar and water mixture, while stirring occasionally. Cook the cranberries in the mixture until they start to “pop up”, (this should take 10 to 15 minutes). Once most of the cranberries have burst, turn off the stove and remove the sauce pan. Set a large fine-mesh sieve over a large Pyrex bowl (since they are heat-proof). Pour the mixture into the sieve and allow it to drain for 40 to 50 minutes, occasionally pushing the mixture down with a clean spoon. Strain the cooked mixture until you obtain at least 3 cups of juice in the bowl. In a small mixing bowl, stir two tablespoons of unflavoured gelatine in ⅓ cup of water and let it stand for a couple of minutes. Pour one cup of the strained cranberry liquid in a sauce pan and bring it to a simmer on low heat. Once the liquid starts simmering, remove it from the heat and thoroughly stir the gelatine mixture into it. Pour this mixture into the remaining two cups of the cranberry liquid and stir well to combine. Pour this mixture into a greased mould and cover with plastic wrap. Allow the mixture to chill in the refrigerator for 12 to 24 hours. Remove the jelly from the mould and serve. 3.2.1284
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