Recipes Using Jellied Cranberry Sauce

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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

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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