Gelled Cranberry Sauce

1. 1

   Boil sugar and water in a large saucepan.

2. 2

   Add cranberries and boil until most of them pop, stirring occasionally.

3. 3

   Stir and mash so all of them pop.

4. 4

   I use a potato masher.

5. 5

   With a spatula push cranberries through a mesh strainer into a large bowl, scraping the extra sauce off the underside of the strainer.

6. 6

   Spray your mold or bowl with vegetable oil.

7. 7

   Pour the sauce into the mold and let cool completely, usually 2 hours, before refrigerating overnight.

8. 8

   I usually set the mold in warm water for a few minutes to loosen the edges before inverting it onto a pretty platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.