Prep 12 hrs
Cook 0 mins
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! :)
- 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)
- 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.
Beautifully red, perfect jellied cranberry sauce! I did not need the coloring and I prefer not to strain the solids either, so did not, turned out so good!
Turned out perfect. Everyone loved it.
This crenberry sauce is perfection. I had several interruptions during the cooking time. This made it slightly thick for strainer but I still got close to the three cups. Due to the overcooking I used one envelope of gelatin but the finished product got raves. Intense color without red food coloring, perfect consistency - not rubbery and the taste far exceeds the canned sauce. This goes in my holiday file. Yummmmm Kittencal, thanks