Homemade Jellied Cranberry Sauce
Made from whole berries that have been juiced and strained, this jellied cranberry sauce has a smooth texture and is a lovely way to complement a holiday meal. Yields 2 pints or 4 cups.
Servings 4 cups
Ingredients
- 4 1/2 cups cranberries (fresh or frozen)
- 2 cups sugar
- 1 3/4 cups water, filtered
Instructions
- Wash cranberries, removing any bad ones. Drain in a strainer for a few minutes to remove excess water.
- In a large pot, combine water and cranberries. Cover and bring mix to a boil. Boil until cranberry skins pop.
- Add mixture to a food processor (or use an immersion blender) and puree well.
- OPTIONAL: Strain mix through a strainer, food mill, or cheesecloth to remove skins and seeds. You can also leave the pulp if desired.
- Add mixture back to the pot and mix in the sugar. Bring to a boil and boil to gelling point (or until the mix coats the back of a spoon well).
WITHOUT CANNING:
- Pour mixture into the desired container and refrigerate overnight. Serve cold.
TO CAN:
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Remove bubbles and add lids and rings. Process 15 minutes in a boiling water canner.