Cranberry Sauce – Holiday Recipe

molded cranberry sauce with slices cut

I didn’t realize until yesterday how close Thanksgiving was. I was planning to post this earlier, but a lot of things got in my way and I couldn’t finish it. Hopefully, there’s still time to make this for tomorrow. I know many people consider cranberry sauce to be a staple with turkey dinner. If you’re anything like me, you used to buy a can of Ocean Spray jellied cranberry sauce to open up and serve with the meal. Well, not anymore! This came about when we weren’t able to get any at the store. I knew I had to do something.

I’m sharing the recipe I’ve used for the past several years. We all love it with turkey dinner, and it goes wonderfully with turkey or chicken any time. I like to have it on turkey or chicken sandwiches for lunch. It’s also great to just spread on toast like jelly. Made with dried cranberries, this recipe is quick and easy, and it definitely beats anything you get in a can. With just a bit of preparation a day or two beforehand, you’ll have a lovely, tasty cranberry sauce for your Thanksgiving table.

Cranberry Sauce Recipe

3 cups dried cranberries
2 cups orange juice
2/3 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 teaspoons orange peel (optional)
1 1/2 cups orange juice
4 tablespoons gelatin
1 cup cold water

Combine the cranberries, the 2 cups of juice, the brown sugar, salt, cinnamon, and orange peel in a 2-quart saucepan. Heat over medium heat, stirring constantly, until the cranberries are rehydrated and sugar is dissolved, about 10 minutes. The cranberries should be soft and plump with most of the wrinkles gone. Remove from heat and allow to cool for about 10 minutes. This will make it safer and easier to handle. In the meantime, in a small bowl, sprinkle gelatin over the cold water to soften. When the cranberry mixture has cooled, transfer it to a blender container with the extra 1 1/2 cups orange juice and blend until smooth. The puree will be quite thick. If it is not blending well, add a little bit more juice until it mixes. Return the puree to the pot and add gelatin. Heat over medium heat, stirring constantly, until the gelatin is dissolved. This should only take a few minutes. Pour into a 1 1/2-quart glass dish or your choice of containers or molds. Chill for several hours or overnight until solid. Makes about 5 1/2 cups.

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