Jellied Cranberry Sauce
- Cuisine: American
- Course: Condiment
- Features: Fast, Make-Ahead Recipes
Summary:
Akin to the stuff that comes out of the can, but better because it's homemade and not quite as sweet. The recipe doubles easily.
MAKE AHEAD: Can be covered and refrigerated for up to 1 week.
Makes 1 cup (4 to 6 servings)
Ingredients:
- 1 cup water
- 1 cup sugar
- 12 ounces cranberries, rinsed and stemmed
Directions:
Combine the water and sugar in a medium saucepan over high heat, stirring until the sugar dissolves. Add the cranberries and bring to a boil, then reduce the heat to medium-low or low and cook, stirring occasionally, for about 10 minutes, with the mixture barely bubbling at the edges.
Strain the hot mixture through a fine-mesh strainer suspended over a medium mixing bowl, mashing the berries with a spoon or flexible spatula and scraping the underside of the strainer as needed (the mixture will already start to thicken). Discard the skins and any pulp left in the strainer; transfer the strained sauce to a small container and cool completely, then cover tightly, refrigerate and allow to set for at least 30 minutes or until ready to serve.
Recipe Source:
Adapted from Rick Rodgers's "Thanksgiving 101" (William Morrow, 2007).
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