Jellied Cranberry Sauce Recipes Thanksgiving

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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)

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-CHERRY SAUCE

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6



Jellied Cranberry-Cherry Sauce image

Steps:

  • Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
  • Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

1 pound cranberries (fresh or frozen)
2 cups sugar
1/2 cup tart cherry juice
1/2 cup dried cherries
1 sprig rosemary
Kosher salt

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

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

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



Spiced Jellied Cranberry Sauce image

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

4 (12 ounce) bags cranberries, fresh
3 cups sugar
3 1/3 cups apple cider or 3 1/3 cups juice
6 cinnamon sticks, broken in half
4 tablespoons orange peel, grated
20 cloves, Whole
3 bay leaves
1 -2 pinch salt
2 (1/4 ounce) envelopes unflavored gelatin

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

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