Recipe by Northwest Transplant
This recipe is a hybrid of two different recipes. I've always liked canned cranberries, but wasn't sure how to imitate them. So naturally when I found a jellied cranberry sauce recipe, I was thrilled! The only trouble with it was that it lacked pizazz. So I found a recipe with spunk, and morphed the two into one-- this one. Feel free to play around with this recipe; just be fore-warned that if you add any more gelatin, you may end up with something that more closely resembles an alien lifeform whipped up in a Lab than yummy cranberry sauce. Also, an important note about yield: chances are that you'll end up throwing out more of the cranberry (skins, stems, etc) than ends up in the final dish; unfortunately this is just the nature of the beast. Hope you enjoy!
Top Review by Chef Dazzle
This is truly an inspired recipe! I love the blend of cloves and orange zest, and all my guests LOVED the rich cranberry flavor, and the balance of sweetness and tartness. I do have to agree with Wildrose that the taste is pretty intense--but that's what I liked about it! It's got zing! :) I noticed, too, that 2, 1/4-oz. packets of gelatin provided the perfect consistency, making it just able to set, but not enough to turn it into a hard gelatinous mass. I also used cider, which I think added more flavor. Thank you Northwest Transplant for this most excellent cranberry sauce. I will definitely be using this one from now on!!
- 4 (12 ounce) bags cranberries, fresh
- 3 cups sugar
- 3 1⁄3 cups apple cider or 3 1⁄3 cups juice
- 6 cinnamon sticks, broken in half
- 4 tablespoons orange peel, grated
- 20 cloves, Whole
- 3 bay leaves
- 1 -2 pinch salt
- 2 (1/4 ounce) envelopes unflavored gelatin
Directions See How It's Made
- Combine all ingredients, reserving a 1/3-cup of Cider, and bring to a boil in a heavy 5-qt sauce pan; stir until sugar dissolves.
- Reduce heat to a simmer; cook patially covered, stirring occasionally, until all berries have burst, 10-15 minutes.
- Remove cinnamon sticks, cloves, and Bay leaves.
- Pour into a large, fine-mesh sieve set over a large bowl, and let stand until all juices have drained through, about 30 minutes.
- Press solids if necessary, then discard.
- Stir gelatin and remaining cider together, and let stand 1 minute to soften.
- In a small saucepan, bring 1 Cup drained cranberry liquid to a simmer, then add gelatin mixture and stir until just dissolved.
- Add gelatin/cranberry mixture to remaining cranberry liquid, and stir well.
- Pour into a lightly oiled mold or bowl and chill, covered with plastic wrap, until firmly set, at least 12 hours.