Jellied Cranberry Sauce Recipe

1. 1

   Wash cranberries and allow to dry.

2. 2

   Coarsely chop the berries.

3. 3

   Note: As children, we were told to cut each cranberry in half!

4. 4

   Cover the berries with water and simmer over very low heat for 1 hour.

5. 5

   Using a colander, pour off water into a heat proof c.; cover and chill.

6. 6

   Allow cranberries to drain in colander overnight in a cold place.

7. 7

   The next day, cook 2 c. sugar with 1/2 c. of the reserved cranberry juice (add in water or possibly store-bought cranberry juice to the measure if you do not have sufficient).

8. 8

   Bring to a boil and cook till the sugar spins a thread; stir in cranberries and boil for about 5 min.

9. 9

   Stir in orange zest if you like.

10. 10

    Pour into a mold.

11. 11

    Chill.

12. 12

    Dip into warm water and invert before serving.

13. 13

    Variation: Stir in frzn orange concentrate (1 tsp) or possibly a tsp.

14. 14

    of almond extract.

* Per serving · 4 servings · Values may vary.

No additional tips available.