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Jellied Cranberry Sauce

Jellied Cranberry Sauce

Jellied Cranberry Sauce made with maple syrup has homemade taste and depth of flavor not available in a can.

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 SauceJellied 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.

Jellied Cranberry SauceSince 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.

2012 AniversaRecipe – Carrot Cupcakes with Cream Cheese Frosting
2011 AniversaRecipe – Polly Bergen’s Chili and Pumpkin Chiffon Pie

Recipe: Jellied Cranberry Sauce

Prep Time: 4 Minutes | Inactive Time: 4 Hours | Cook Time: 16 Minutes | Yield: 1 1/2 Cups | Level: Easy

1 12-oz pkg fresh or frozen cranberries
6 Tbsp sugar
3/4 cup water, plus 2 Tbsp, divided
1/2 Tbsp unflavored gelatin
7 Tbsp pure maple syrup
salad greens for garnish

Special Equipment – medium saucepan, mesh sieve

Cook Cranberries1 Reserve a few cranberries for garnishing. Bring cranberries, sugar and 3/4 cup water to boil in a medium saucepan. Cook until the berries soften and burst, about 10-12 minutes.

2 Meanwhile sprinkle gelatin into the remaining 2 tablespoons water and set aside to soften.

Strain Cranberries3 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.

Chill in a bowl5 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.

Serve this with Cranberry Roast Turkey, Roast Chicken or pork. Serve for Thanksgiving, Christmas or other holiday feasts.

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.

Dish Designer

  • No substitutions.

Jellied Cranberry Sauce for ChristmasInspiration – Helen Horton
Cook with Sauces
Jellied Cranberry Sauce
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Photography and Styling by Helen Horton
Updated: November 9, 2013

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2 Responses to Jellied Cranberry Sauce

  1. Cheryl November 26, 2013 at 10:19 am #

    I grew up with the canned version of cranberry sauce (whole berry and jellied) and I could take it or leave it — mostly leave it. So I admit to being more than a little skeptical that you get anything better when you home make the stuff — at least, that there is enough of a difference to make it worth the trouble and turn it into something I want to eat.

    WRONG! Helen served this with Sunday dinner and it was yumm-o! Made me think about trying to cook it and the recipe sure makes it sound easy enough. This is a cranberry sauce I actually had seconds of — and was contemplating thirds, except everyone at the table was fighting over it. Definitely worth the extra time and effort to whip this up instead of just hauling out the can opener.

    • helenhorton November 26, 2013 at 10:25 am #

      So glad you loved it. I’m never going back to canned. The maple creates complexity without overpowering the cranberry.

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