Homemade Jellied Cranberry Sauce
Homemade Jellied Cranberry
about 2 cups of sauce, enough for 6-8 servings
cups of fresh or frozen whole
cups granulated sugar, depending on taste
and tartness of fruit
Pick over the cranberries and rinse them off, discarding discolored or soft berries and stems.
If you plan to use a mold to shape the cranberry sauce,
wash and spray the mold with cooking spray to allow easy release when you’re ready to plate the
2. Place the cranberries in a medium sized, heavy-bottomed
saucepan. Add the water to the pan. Over medium heat, bring the water/cranberries to a boil, then
lower the heat to medium and simmer the cranberries until the berries are tender. Some of them will
split open and that’s fine.
Set up a fine mesh strainer over a medium sized bowl.
Working with a small batch at a time, pour some of the liquid and berries from the pan into the
strainer set. Using a spoon, mash the berries through the mesh and into the bowl, leaving the skin,
any seeds and other things behind. Dump the stuff remaining in the strainer out after each batch.
Continue mashing through the strainer until all of the berries and liquid have been processed. Wipe
the pan out and pour the strained pulp back into the pan.
Place the pan of pulp back on the stove and turn the
heat to medium high and bring to a boil again. Once it starts to boil, turn the heat to medium low
and add the sugar, stirring it in well. Simmer the mixture for 10 to 12 minutes, stirring
occasionally. Test for setting point by spooning a small amount out onto a plate and allowing it to
cool. If it congeals, it is ready. If it stays liquid, keep simmering the sauce for another minute
or two and test it again. Once it congeals properly, pour the sauce into a mold and allow to cool,
then cover it well. If not using a mold, pour the sauce into a clean jar and allow to cool before
sealing. Refrigerate until ready to use.
5. To unmold the sauce, carefully run a clean knife between the
cranberry sauce and the side of the mold to loosen it and invert the serving plate on top.
Carefully flip it over so the mold is on top of the plate, then lift the mold off. If you used a
jar, spoon the sauce into a serving bowl in chunks.