Jellied Cranberry Sauce
Submitted By: Kevin L.
Ingredients:
1 lb Cranberries - fresh or frozen
1 Large Orange
2 Cups Granulated Sugar
1 Cup Cranberry Juice
⅛ tsp Kosher Salt
-OPTIONAL-
1 tsp Coriander Powder
1 tsp Pure Vanilla Extract
Preparation:
- Use a peeler to remove the zest in wide strips from ½ of the orange
- Place the cranberry juice into a measuring cup and squeeze in the orange juice to make 1 ½ cups liquid
- Place the cranberries, cranberry/orange juice, orange zest, sugar, and salt (along with the coriander powder if using) in a small/medium pan and set over medium heat
- Bring to a simmer and allow to cook (stirring occasionally) until the cranberries burst and the mixture begins to thicken (apx 20 minutes)
- Remove from heat - Remove and discard the orange zest - Add the vanilla extract (if using)
- Use an immersion blender (or transfer to a blender as alternative) to purée until smooth
- Pour purée through a fine mesh sieve into a serving dish or mold (use a rubber/silicone spatula to push the mixture through and discard any solids)
- Place in the refrigerator and allow to chill until it sets (apx 3 hours) - Serve chilled
