The Sauce: Jellied Cranberry Sauce – Fresh cranberries are simmered to extract cranberry juice then combined with maple syrup. Pour in a mold or small bowl and chill to set.
‘Great Sauces Transform Good Food into Gourmet’
Fresh cranberry sauce buffet
Thanksgiving 2004 was all about cranberry sauces. I hosted our family dinner with Butterfly Roast Turkey, White Cheesy Mashed Potatoes, Sweet Potato Bake, Ciabatta Mushroom Dressing, green salad, Corn Muffins and Audrey’s Dinner Rolls. Plus I created a fresh cranberry sauce buffet. Guests could choose from Orange Cranberry Sauce, a whole berry version with orange zest to make it bright and complex. Another choice, Fresh Cranberry Salsa, is a south-of-the-border sauce with a medium heat to spice up the Thanksgiving dinner. The third and most textured, Cranberry Walnut Chutney, has all the pop of cranberry sauce with some crunchy nuts.
Since Dad loves jellied cranberry sauce, I also offered some canned sauce cut in 3/4-inch cubes to avoid the mini barrel effect. Some guests tried one, some two and some all four. It gave the dinner a gourmet touch and were all prepared the day before.
Since then I’ve tried a few more homemade versions but one I’ve never tried is Jellied Cranberry Sauce…until now. This year I’ve prepared a homemade jellied version using some pure maple syrup and it’s so good I may need to make a double batch so there’s enough for Thanksgiving Day, leftovers, turkey sandwiches and some to eat with a spoon. It’s got the characteristic undulant mini waves and sets nicely in a mold of your choice.
You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.
And try Southern Pecan Pie, Deep Dish Apple Pie, Coconut Cream Pie, Banana Cream Pie, Almond Cherry Pie, Pumpkin Chiffon Pie, Pumpkin Mascarpone Pie, King Arthur’s Pumpkin Pie, Lemon Chess Pie, Jumbleberry Pie, Cherry Slab Pie, Coconut Key Lime Pie and Sand Castle Lemon Pie.
Recipe: Jellied Cranberry Sauce
Prep Time: 4 Minutes | Inactive Time: 4 Hours | Cook Time: 16 Minutes | Yield: 1 1/2 Cups | Level: Easy
Special Equipment – medium saucepan, mesh sieve
2 Meanwhile sprinkle gelatin into the remaining 2 tablespoons water and set aside to soften.
3 Pour cranberry mixture through a fine sieve perched over a bowl and press to extract juice. The berries should yield one cup of juice but add extra water if needed to make one cup. Rinse out the saucepan.
4 Place cranberry juice back into the pan with maple syrup and softened gelatin. Heat until the gelatin completely dissolves, about 1-2 minutes. Remove from heat and let cool.
5 Pour into a small dish or mold. Cover and chill until set, 4 hours or overnight. Unmold by placing in a bowl of hot water for 15 seconds, top with a serving plate and flip over. Tuck in some greens and extra whole cranberries for garnish.
One half tablespoon of unflavored gelatin powder is less than a one 1/4-oz package.
If available, use grade A maple pure or a good quality maple syrup.
Make this sauce up to 5 days in advance, then unmold just before dinner.
Slice or spoon on turkey or chicken sandwiches.
Purchase some extra packages of cranberries during the Fall when they are available and stow in the freezer. You can make this sauce any time. Frozen cranberries add some punch and antioxidants to smoothies all year round.
- No substitutions.
Cook with Sauces
Jellied Cranberry Sauce
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: November 9, 2013