Jellied Cranberry Sauce Best Recipes

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JELLIED CRANBERRY-CHERRY SAUCE

2017-10-06



Jellied Cranberry-Cherry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients:

  • 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

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.

JELLIED CRANBERRY SAUCE

2008-11-29



Jellied Cranberry Sauce image

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

Ingredients:

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

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

JELLIED CRANBERRY SAUCE

2004-08-20



Jellied Cranberry Sauce image

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

Ingredients:

  • 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

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.

Top Asked Questions

  1. How do you make jellied cranberry sauce?
    A quick and easy homemade jellied cranberry sauce. Add the fresh cranberries, orange juice, and sugar to a saucepan and bring to a boil. Simmer the cranberries for about 15 minutes until all of the cranberries pop open. Put a wire mesh strainer on top of a bowl and pour the hot cranberry sauce into the strainer.
  2. How much sugar do you put in cranberry sauce?
    a 3 1/2-cup nonreactive decorative mold or 10 individual (1/3-cup) decorative molds 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.
  3. How do you make cranberry sauce with cinnamon?
    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.
  4. How to make a cranberry salad with Jello?
    Dissolve Jello in hot water. Add cold water. Chill until partially set. Fold in the diced orange, pineapple, cranberry sauce and chopped nuts. Chill until firm. May use cream cheese on the top. Fills a 9-inch square pan. The BEST Cranberry Salad!

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