Thanksgiving Jellied Cranberry Sauce

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READY IN: 12hrs
UNITS: US

INGREDIENTS

Nutrition
  • 4
    (12 ounce) bags cranberries (frozen or fresh, thaw if frozen)
  • 3 14
    cups white sugar (for a less sweeter taste reduce sugar by 3-4 tablespoons)
  • 3 13
    cups cold water, divided
  • 2
    tablespoons unflavored gelatin (or use three 1/4-ounce envelopes)
  • 2
    drops red food coloring (optional)
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DIRECTIONS

  • 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!
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