Jellied Cranberry Sauce
This cranberry sauce is my hands-down favorite and is always on our Thanksgiving table."I have to agree this recipe is more like a pourable sauce. I think if its cooked longer or if gelatin is added it will be more of a jellied sauce. Either way, it tastes delicious. I added a teaspoon of orange juice to mine. " - Jmavro
Yield: 1 Serving Ready in 45 minutes
favorite of 183 people 97 people want to try
Jellied Cranberry Sauce Preparation
In a medium saucepan, bring the water to a boil. Add the cranberries and boil over moderately high heat, stirring occasionally, for 20 minutes.
Puree the cranberries in a food processor and strain.
Return the puree to the pan and cook over low heat, stirring frequently, for 3 minutes. Add the sugar and salt, and cook until the sugar dissolves, about 2 minutes. Transfer to a bowl, let cool; refrigerate until gelled.
Makes about 3 cups.
(recipe from Marion Cunningham)
Although this recipe might be a little more time-consuming than most cranberry sauce recipes, it is definitely well worth the extra time. (You can prepare the sauce 1 week in advance. Keep refrigerated until ready to use.)
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