If you’re anything like me, you really like jellied cranberry sauce. I realize that among the folks who celebrate Thanksgiving, there’s probably a 50/50 divide between people who like jellied and people who like whole berry cranberry sauce, so there’s probably a 50/50 chance you’re with me on this. I really like fresh cranberries, though, so I have tried making my own a bunch of different ways. I did really enjoy the Craisin Sauce I made years ago, but it still wasn’t really what I wanted. I wanted a jellied cranberry sauce that was made from fresh berries. So through trial and error, I found a way to make it happen, and the result was delicious. I can’t wait to make a batch soon, to complement the cheap turkey I will probably buy during the week following Thanksgiving.
Jellied Cranberry Sauce
- 2 12-ounce bags fresh cranberries
- 1 1/2 cups sugar
- 1 1/2 cups water
- 2 packets Knox unflavored gelatin
- 1/4 c. water (to soften gelatin)
In a saucepan, place cranberries, sugar and water. Bring to a boil, lower heat and simmer for 30 minutes, or until all the berries have burst. In a mixing bowl with a pour spout, whisk together gelatin and 1/4 c. water until gelatin is dissolved. Pour cranberry mixture through a strainer, pressing to make sure you remove as much liquid from the pulp and skin as possible, and mix cranberry liquid well to disperse gelatin. Pour into a greased ring mold or cookie sheet (you can use a cookie cutter to make fun holiday shapes once it has set up) or — if you’re a traditionalist who likes those unmistakable lines — save and rinse two standard-sized cans ahead of time and grease them to mold your homemade jellied cranberry sauce in.