Cranberry Sauce

Cranberry Sauce Gel

Last year was the first time I realized that I could make cranberry sauce. I just never considered that it could be made HomeMade.

I made the simple full berry sauce, last year:

  • 12 ounce bag cranberries
  • 1 cup water
  • 1 cup sugar

Simmer, while berries pop, to break down. Only takes a few minutes. Refrigerate.

I was very interested to make Jelly sauce.. without the berries. I read that I could just strain the berries.. but I wasn’t sure it would gel enough.

So, I added some Knox Unflavored Gelatin.

In 5 quart large pot, bring to a boil, then reduce heat and simmer, cooking down berries, while they pop and thicken.. (about 15-20 minutes):

  • 3 pounds (1 large bag, or 4 – 12 ounce bags) fresh cranberries
  • 3 cups of sugar
  • 3 cups water

Pour onto cheesecloth covered colander, over a large bowl or pan. Drain about 30 minutes. You need 3 cups of juice. If you do not have 3 cups, squeeze slightly, scrape bottom of cheesecloth, and wait longer, for it to drain.

In a small bowl, dissolve .75 ounces (2 Tablespoons or three small packages) of unflavored Knox Gelatin into 1/3 cup cold water.

In small saucepan, bring 1 cup of juice to a simmer. Remove from heat. Stir in gelatin/water mixture and blend to mix. Mix this mixture into the remaining 2 cups of juice.

Pour into two 2-up pint jars. Refrigerate. Serve as Jellied Cranberry Sauce.

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Cranberry Sauce

Cranberry Sauce Gel

Last year was the first time I realized that I could make cranberry sauce. I just never considered that it could be made HomeMade.

I made the simple full berry sauce, last year:

  • 12 ounce bag cranberries
  • 1 cup water
  • 1 cup sugar

Simmer, while berries pop, to break down. Only takes a few minutes. Refrigerate.

I was very interested to make Jelly sauce.. without the berries. I read that I could just strain the berries.. but I wasn’t sure it would gel enough.

So, I added some Knox Unflavored Gelatin.

In 5 quart large pot, bring to a boil, then reduce heat and simmer, cooking down berries, while they pop and thicken.. (about 15-20 minutes):

  • 3 pounds (1 large bag, or 4 – 12 ounce bags) fresh cranberries
  • 3 cups of sugar
  • 3 cups water

Pour onto cheesecloth covered colander, over a large bowl or pan. Drain about 30 minutes. You need 3 cups of juice. If you do not have 3 cups, squeeze slightly, scrape bottom of cheesecloth, and wait longer, for it to drain.

In a small bowl, dissolve .75 ounces (2 Tablespoons or three small packages) of unflavored Knox Gelatin into 1/3 cup cold water.

In small saucepan, bring 1 cup of juice to a simmer. Remove from heat. Stir in gelatin/water mixture and blend to mix. Mix this mixture into the remaining 2 cups of juice.

Pour into two 2-up pint jars. Refrigerate. Serve as Jellied Cranberry Sauce.

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Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/11/29/cranberry-sauce/trackback/
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