SPICED JELLIED CRANBERRY SAUCE
This recipe is a hybrid of two different recipes. I've always liked canned cranberries, but wasn't sure how to imitate them. So naturally when I found a jellied cranberry sauce recipe, I was thrilled! The only trouble with it was that it lacked pizazz. So I found a recipe with spunk, and morphed the two into one-- this one. Feel free to play around with this recipe; just be fore-warned that if you add any more gelatin, you may end up with something that more closely resembles an alien lifeform whipped up in a Lab than yummy cranberry sauce. Also, an important note about yield: chances are that you'll end up throwing out more of the cranberry (skins, stems, etc) than ends up in the final dish; unfortunately this is just the nature of the beast. Hope you enjoy!
Provided by Northwest Transplant
Categories Thanksgiving
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, reserving a 1/3-cup of Cider, and bring to a boil in a heavy 5-qt sauce pan; stir until sugar dissolves.
- Reduce heat to a simmer; cook patially covered, stirring occasionally, until all berries have burst, 10-15 minutes.
- Remove cinnamon sticks, cloves, and Bay leaves.
- Pour into a large, fine-mesh sieve set over a large bowl, and let stand until all juices have drained through, about 30 minutes.
- Press solids if necessary, then discard.
- Stir gelatin and remaining cider together, and let stand 1 minute to soften.
- In a small saucepan, bring 1 Cup drained cranberry liquid to a simmer, then add gelatin mixture and stir until just dissolved.
- Add gelatin/cranberry mixture to remaining cranberry liquid, and stir well.
- Pour into a lightly oiled mold or bowl and chill, covered with plastic wrap, until firmly set, at least 12 hours.
Nutrition Facts : Calories 503.1, Fat 0.3, Sodium 35.1, Carbohydrate 128.7, Fiber 10.9, Sugar 109.1, Protein 2.9
CANNED CRANBERRY SAUCE RECIPE
Steps:
- Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.
Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THANKSGIVING JELLIED CRANBERRY SAUCE
This recipe will yield about 3 cups of the most wonderful intense-flavored red cranberry sauce you will ever have, it's worth making and 100% better than any canned! --- plan ahead this needs to chill for 12-24 hours or until set, this can also be made in a mold --- you will *LOVE* this! :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 12h
Yield 3 cups (approx)
Number Of Ingredients 5
Steps:
- In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
- Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
- Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
- Strain until there is 3 cups of juice, then discard the solids.
- In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
- Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
- Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
- Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
- Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
- Cool to room temerature.
- Cover with plastic wrap and chill for 12-24 hours.
- DELICIOUS!
Nutrition Facts : Calories 1073.8, Fat 0.6, SaturatedFat 0.1, Sodium 28.8, Carbohydrate 274.9, Fiber 22, Sugar 235.5, Protein 5.9
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