Jellied Cranberry Cherry Sauce Recipes

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DRIED CHERRY AND CRANBERRY SAUCE

This is a wonderful cranberry sauce that I make every Thanksgiving.

Provided by Atriel

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 8h20m

Yield 16

Number Of Ingredients 7



Dried Cherry and Cranberry Sauce image

Steps:

  • Stir the cranberry juice cocktail, water, brown sugar, cinnamon stick, and allspice together in a saucepan; bring to a boil. Add the cherries to the cranberry juice mixture; cook another 2 minutes. Add the cranberries; continue cooking, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from heat and chill in refrigerator 8 hours to overnight. Remove and discard cinnamon stick before serving.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 26.3 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.6 g, Sodium 6.5 mg, Sugar 21.5 g

1 ½ cups cranberry juice cocktail
1 cup water
1 cup light brown sugar
1 cinnamon stick, broken in half
¼ teaspoon ground allspice
6 ounces dried cherries
1 (12 ounce) package fresh cranberries

JELLIED CRANBERRY SAUCE

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.

Categories     Sauce     Side     Thanksgiving     Cranberry     Fall     Chill     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 1/2 cups

Number Of Ingredients 6



Jellied Cranberry Sauce image

Steps:

  • Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
  • Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
  • To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

4 (12-ounce) bags cranberries, thawed if frozen
3 cups sugar
3 1/3 cups cold water
2 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
Special Equipment
a 3 1/2-cup nonreactive decorative mold or 10 individual (1/3-cup) decorative molds

JELLIED ORANGE-CRANBERRY SAUCE

The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 6



Jellied Orange-Cranberry Sauce image

Steps:

  • Lightly coat a 4-cup mold or dish with cooking spray. In a medium saucepan, bringing remaining ingredients to a rapid simmer over medium. Cook, stirring occasionally, until berries burst and mixture thickens to a jamlike consistency, 10 minutes. Transfer to a blender, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending until smooth.
  • Working quickly, strain mixture through a fine-mesh sieve into a medium bowl, stirring and pressing on solids with a rubber spatula; discard solids. Transfer to mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, 1 hour. Unmold just before serving.

Nutrition Facts : Calories 158 g, Fiber 3 g

Cooking spray
6 wide strips orange zest plus 1/4 cup juice (from 1 orange)
3/4 pound fresh or frozen cranberries
1 tart apple, such as Granny Smith, peeled and cut into 1/2-inch pieces
1 1/4 cups sugar
1/8 teaspoon coarse salt

CHERRY CRANBERRY JELLO

Make and share this Cherry Cranberry Jello recipe from Food.com.

Provided by Kyrashallen

Categories     Gelatin

Time 8h15m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 4



Cherry Cranberry Jello image

Steps:

  • Dissolve jello in boiling water.
  • Pour hot mixture into blender.
  • Slice jellied cranberry sauce and add to hot mixture and blend well.
  • Add 1 cup sour cream and blend well again.
  • Pour into 6 cup mold.
  • Chill until set, usually 8 hours or overnight.

1 (6 ounce) package cherry Jell-O
2 cups boiling water
1 (15 ounce) can jellied cranberry sauce
1 cup sour cream or 1 cup plain yogurt

CHERRY CRANBERRY SAUCE

My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.

Provided by Taste of Home

Time 30m

Yield 3-1/2 cups.

Number Of Ingredients 4



Cherry Cranberry Sauce image

Steps:

  • In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

Nutrition Facts :

1-1/2 cups sugar
1-1/2 cups water
4 cups fresh or frozen cranberries (1 pound)
1 can (14-1/2 ounces) pitted tart cherries, drained

JELLIED CRANBERRY SAUCE WITH HARD CIDER

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7



Jellied Cranberry Sauce with Hard Cider image

Steps:

  • Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
  • Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
  • Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.

1 12-ounce bottle hard cider
1 1/2 cups sugar
1 Granny Smith apple, cored and quartered
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
Kosher salt
1 pound cranberries, thawed if frozen

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



Thanksgiving Jellied Cranberry Sauce image

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

4 (12 ounce) bags cranberries (frozen or fresh, thaw if frozen)
3 1/4 cups white sugar (for a less sweeter taste reduce sugar by 3-4 tablespoons)
3 1/3 cups cold water, divided
2 tablespoons unflavored gelatin (or use three 1/4-ounce envelopes)
2 drops red food coloring (optional)

JELLIED CRANBERRY SAUCE

I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.

Provided by tasb395

Categories     Sauces

Time 50m

Yield 4 half pints

Number Of Ingredients 5



Jellied Cranberry Sauce image

Steps:

  • Place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to use.
  • Wash cranberries; drain. Combine cranberries and water in a large stainless steel saucepan. Bring to a boil; cook until skins burst. Puree mixture and return to a clean saucepan.
  • Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point. Discard spice bag, if using.
  • Ladle sauce into a hot jar to within 1/4 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
  • Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Nutrition Facts : Calories 433.4, Fat 0.1, Sodium 4.1, Carbohydrate 112.3, Fiber 4.6, Sugar 104, Protein 0.4

4 1/4 cups cranberries
1 3/4 cups water
2 cups granulated sugar
1 cinnamon stick (optional)
1 teaspoon whole cloves (optional)

JELLIED CRANBERRY AND PORT SAUCE

Categories     Sauce     Christmas     Thanksgiving     Low Sodium     Cranberry     Lemon     Port     Chill     Gourmet

Yield Serves 8

Number Of Ingredients 5



Jellied Cranberry and Port Sauce image

Steps:

  • In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.

a 12-ounce bag of cranberries, picked over
1 1/2 cups sugar, or to taste
1 cup Tawny Port
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice, or to taste

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