We’re Excited To Make An Amazing Jellied Cranberry Sauce For Thanksgiving!
Special note from Brenda… I am going to make Homemade Jellied Cranberry Sauce from Cooks this year. It looks like a jello mold and will look really pretty on the table. Just in case you can’t find it in the store this year… make your own organic sauce!
Jellied Cranberry Sauce
Serves 12, about 2 ¾ cups
Ingredients
4 C sweetened cranberry juice
12 oz fresh or frozen cranberries
1 1/3 C sugar
¼ t salt
¼ t vanilla extract
Directions
Bring cranberry juice, cranberries, sugar and salt to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Cook, lowering heat slightly if mixture threatens to boil over, for 10 minutes. Mash cranberries with potato masher. Continue to cook, stirring frequently, until mixture is slightly thickened, 15 minutes longer. (Mixture will be very foamy, but foam will subside as mixture cooks.)
Carefully strain mixture through fine-mesh strainer set over 4-cup liquid measuring cup. Stir and press solids with back of small spoon or ladle until about ¼ C skins, seeds, and pulp remains in strainer. You should have about 2 ¾ C strained mixture (It’s fine if you have a little less; if you have more than 2 ¾ C, return strained mixture to saucepan and cook over medium-high heat until reduced to 2 ¾ C). Use clean spoon to scrape mixture from bottom of strainer into liquid measuring cup. Discard solids. Add vanilla and stir until mixture is smooth
Transfer mixture to a 3-cup mold or clean 15-ounce can (😊 put leftover mixture in a small mold or bowl). Let cool completely, at least 1 hour. Cover tightly and refrigerate until firm, at least 4 hours or up to 4 days. To unmold, invert mold and shake sharply until sauce releases. Remove mold and serve. Enjoy!