Cranberry Sauce

This is NOT like the traditional “open the can, slip out the solid cylindrical figure on the plate” type of cranberry sauce that is found on Thanksgiving tables around the country. I’ll always pass on that one, thank you.

Instead, this cranberry sauce is full of bright fresh flavor and is more like a gelatin salad, really. At least, that’s how our family eats it!

I’ll make this recipe several times while cranberries are in season. The fresh berries turn the sauce a beautiful red color and it’s a shimmering dish you’ll be proud to add to your holiday table.

Cranberry Sauce Recipe:

  • 1 pound fresh or frozen cranberries (fresh will be sweeter)
  • 2 cups water
  • 3/4 cups sugar (or to taste)
  • juice and zest of two oranges
  • juice and zest of one lemon
  • 2 envelopes of gelatin (or 2 Tbsp)

Wash cranberries and put into a saucepan with water. Add citrus zest and simmer for 10 minutes until berries soften.

Add sugar and sweeten to taste. Add gelatin to the orange and lime juice, then stir into the cranberries.

Pour into a bowl and chill completely before serving.

Have a molded salad bowl? Spray it with cooking spray, pour the cranberry sauce into it and chill. Once it is thoroughly chilled (and set!), invert the bowl onto a plate and serve.

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