Jellied Cranberry Sauce Recipes

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HOMEMADE JELLIED CRANBERRY SAUCE



Homemade Jellied Cranberry Sauce image

Yield 1

Number Of Ingredients 3

1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Steps:

  • Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

JELLIED CRANBERRY SAUCE



Jellied Cranberry Sauce image

I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.

Provided by tasb395

Categories     Sauces

Time 50m

Yield 4 half pints

Number Of Ingredients 5

4 1/4 cups cranberries
1 3/4 cups water
2 cups granulated sugar
1 cinnamon stick (optional)
1 teaspoon whole cloves (optional)

Steps:

  • Place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to use.
  • Wash cranberries; drain. Combine cranberries and water in a large stainless steel saucepan. Bring to a boil; cook until skins burst. Puree mixture and return to a clean saucepan.
  • Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point. Discard spice bag, if using.
  • Ladle sauce into a hot jar to within 1/4 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
  • Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Nutrition Facts : Calories 433.4, Fat 0.1, Sodium 4.1, Carbohydrate 112.3, Fiber 4.6, Sugar 104, Protein 0.4

JELLIED CRANBERRY SAUCE RECIPE



Jellied Cranberry Sauce Recipe image

Take holiday dishes to a new level in this jellied cranberry sauce recipe that's made using 4 ingredients for a jiggly treat.

Provided by Michael

Categories     Jelly

Time 13h15m

Yield 4

Number Of Ingredients 4

12 oz (4 bags) thawed if frozen cranberries
3 cups sugar
3⅓ cups cold water
2 tbsp (from 3¼ oz envelopes) unflavored gelatin

Steps:

  • Bring cranberries, sugar, and 3 cups of water to a boil in a 4 to a 5-quart heavy saucepan, stirring until sugar is dissolved.
  • Then reduce heat and simmer, partially covered, stirring occasionally, for 10 to 15 minutes until all berries have burst.
  • Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand for about 30 minutes until all juices have drained through.
  • If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
  • Stir together gelatin and remaining water and let stand for 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved.
  • Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into the lightly oiled mold and chill, covered with plastic wrap, for at least 12 hours until firmly set.
  • To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce.
  • Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
  • Serve and enjoy.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

JELLIED CRANBERRY-GRAPE SAUCE



Jellied Cranberry-Grape Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon unsalted butter
1 cup red seedless grapes
2 bay leaves
1 pound cranberries, thawed if frozen
1 3/4 cups sugar
1/2 cup grape juice
Kosher salt

Steps:

  • Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
  • Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren't bursting after 15 minutes, gently smash with a spatula.)
  • Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.

JELLIED CRANBERRY-CHERRY SAUCE



Jellied Cranberry-Cherry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound cranberries (fresh or frozen)
2 cups sugar
1/2 cup tart cherry juice
1/2 cup dried cherries
1 sprig rosemary
Kosher salt

Steps:

  • Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
  • Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

THANKSGIVING JELLIED CRANBERRY SAUCE



Thanksgiving Jellied Cranberry Sauce image

This recipe will yield about 3 cups of the most wonderful intense-flavored red cranberry sauce you will ever have, it's worth making and 100% better than any canned! --- plan ahead this needs to chill for 12-24 hours or until set, this can also be made in a mold --- you will *LOVE* this! :)

Provided by Kittencalrecipezazz

Categories     Sauces

Time 12h

Yield 3 cups (approx)

Number Of Ingredients 5

4 (12 ounce) bags cranberries (frozen or fresh, thaw if frozen)
3 1/4 cups white sugar (for a less sweeter taste reduce sugar by 3-4 tablespoons)
3 1/3 cups cold water, divided
2 tablespoons unflavored gelatin (or use three 1/4-ounce envelopes)
2 drops red food coloring (optional)

Steps:

  • In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
  • Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
  • Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
  • Strain until there is 3 cups of juice, then discard the solids.
  • In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
  • Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
  • Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
  • Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
  • Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
  • Cool to room temerature.
  • Cover with plastic wrap and chill for 12-24 hours.
  • DELICIOUS!

Nutrition Facts : Calories 1073.8, Fat 0.6, SaturatedFat 0.1, Sodium 28.8, Carbohydrate 274.9, Fiber 22, Sugar 235.5, Protein 5.9

CANNED CRANBERRY SAUCE RECIPE



Canned Cranberry Sauce Recipe image

Provided by Katie Clark

Categories     Classic

Time 40m

Number Of Ingredients 8

1 can whole berry cranberry sauce
1 can jellied cranberry sauce
¼ cup of orange juice
1 tbsp orange zest
1 teaspoon cinnamon
½ tsp nutmeg
½ tsp cloves
¼ cup walnuts or pecans

Steps:

  • Drain the excess liquid from the cranberry sauce cans and place in a large saucepan. Add remaining ingredients. Bring to boil, constantly stirring for about five minutes. Remove from heat and serve immediately or allow to cool if you'd like it to be more solidified.

Nutrition Facts : Calories 111 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 3 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

JELLIED CRANBERRY AND PORT SAUCE



Jellied Cranberry and Port Sauce image

Categories     Sauce     Christmas     Thanksgiving     Low Sodium     Cranberry     Lemon     Port     Chill     Gourmet

Yield Serves 8

Number Of Ingredients 5

a 12-ounce bag of cranberries, picked over
1 1/2 cups sugar, or to taste
1 cup Tawny Port
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice, or to taste

Steps:

  • In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.

JELLIED CRANBERRY SAUCE



Jellied Cranberry Sauce image

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.

Categories     Sauce     Side     Thanksgiving     Cranberry     Fall     Chill     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

4 (12-ounce) bags cranberries, thawed if frozen
3 cups sugar
3 1/3 cups cold water
2 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
Special Equipment
a 3 1/2-cup nonreactive decorative mold or 10 individual (1/3-cup) decorative molds

Steps:

  • Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
  • Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
  • To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

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