Jellied Cranberry Sauce
serves 6
To get your homemade jellied goodness to taste like the canned stuff, you’re going to have to strain your cooked cranberries to remove the skins. I used a food mill, but a mesh strainer and a spoon will work just as well.
Read more about this recipe at VeganYumYum.
1 bag fresh/frozen cranberries (14 oz to 1 lb)
1/2 cup water
1 lemon, zested (optional)
1 cup sugar (or more to taste)
prep: 15 minutes
total: 2 hours 30 minutes, includes chilling time
medium pot
food mill or strainer
cupcake tin or other mold for chilling
1. Add cranberries, water and lemon zest to a pot. Cook over medium heat for about 10 minutes, covered so a small amount of steam can escape. You’ll start to hear the berries popping as the skins split. Check on them after about 10 minutes. If they’re softened and mush easily, place them in your food mill or strainer over a bowl. (You can skip this part if you want a chunkier sauce.)
2. Mill until all the sauce has gone through, leaving you with only skins. Don’t forget to scrape the bottom of the mill/strainer. Your cranberry mixture should be smooth, but it’s okay if it has some seeds in it. Mine did, but you can’t taste them and they just remind you that the sauce is homemade! A finer strainer will get the seeds, too.
3. Return the sauce to the stove (this is why I like using a food mill - it’ll fit right over a pot so you can easily put your milled food back on the stove) and add the sugar. I like 1 cup of sugar, but I think even that doesn’t make it quite as sweet as the canned stuff. I think 1 1/2 cups of sugar would achieve that, but I leave it at 1 cup.
4. Stir until the sugar is dissolved and let it simmer for 1-2 minutes. Remove from the heat.
5. Lightly oil a mold -- cupcake tins work well. Chill the sauce for a few hours. The sauce will keep for 2-3 days.
2. Mill until all the sauce has gone through, leaving you with only skins. Don’t forget to scrape the bottom of the mill/strainer. Your cranberry mixture should be smooth, but it’s okay if it has some seeds in it. Mine did, but you can’t taste them and they just remind you that the sauce is homemade! A finer strainer will get the seeds, too.
3. Return the sauce to the stove (this is why I like using a food mill - it’ll fit right over a pot so you can easily put your milled food back on the stove) and add the sugar. I like 1 cup of sugar, but I think even that doesn’t make it quite as sweet as the canned stuff. I think 1 1/2 cups of sugar would achieve that, but I leave it at 1 cup.
4. Stir until the sugar is dissolved and let it simmer for 1-2 minutes. Remove from the heat.
5. Lightly oil a mold -- cupcake tins work well. Chill the sauce for a few hours. The sauce will keep for 2-3 days.
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