Elevate Your Holiday Dinner: How To Make Cranberry Sauce Jellied

Cranberry sauce is a staple side dish at many holiday meals, and for good reason. It’s tart, sweet, and the perfect complement to rich, savory dishes like turkey or ham. But what if you could take your cranberry sauce to the next level? With a few simple ingredients and a little bit of time, you can make jellied cranberry sauce that is sure to impress your guests.

Ingredients:

• 12 ounces fresh cranberries
• 1 cup sugar
• 1/2 cup water
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 packet (1.25 ounces) powdered pectin
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Prepare the Cranberries:

• Rinse the cranberries and pick out any stems or damaged berries.
• Cut each cranberry in half.

2. Make the Cranberry Sauce:

• In a large saucepan, combine the cranberries, sugar, water, orange juice, lemon juice, cinnamon, and nutmeg.
• Bring the mixture to a boil over medium heat, stirring constantly.
• Reduce the heat to low and simmer for 15 minutes, or until the cranberries have burst and the sauce has thickened.

3. Add the Pectin:

• In a small bowl, whisk together the powdered pectin and 1/4 cup of the cranberry sauce.
• Stir the pectin mixture into the remaining cranberry sauce in the saucepan.
• Bring the mixture to a boil again, stirring constantly.
• Remove the saucepan from the heat and stir in the chopped walnuts, if desired.

4. Pour the Sauce into Molds:

• Pour the hot cranberry sauce into individual molds or a single large mold.
• Let the sauce cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.

5. Serve the Jellied Cranberry Sauce:

• To serve, unmold the cranberry sauce by dipping the mold briefly in hot water.
• Place the mold on a serving plate and gently shake to release the sauce.
• Serve the jellied cranberry sauce chilled, with a dollop of whipped cream or a sprinkle of orange zest.

Tips for Making the Best Jellied Cranberry Sauce:

• Use fresh cranberries for the best flavor and texture.
• Don’t overcook the cranberry sauce, or it will become too thick and gummy.
• Be sure to stir the pectin mixture into the cranberry sauce slowly and carefully to avoid lumps.
• If you don’t have individual molds, you can pour the cranberry sauce into a loaf pan or a 9×13-inch baking dish.
• Let the jellied cranberry sauce chill for at least 4 hours, or overnight, before serving. This will give it time to set properly.

Variations on Jellied Cranberry Sauce:

• Add a splash of Grand Marnier or Cointreau to the cranberry sauce for a boozy twist.
• Stir in some chopped crystallized ginger or dried cranberries for a bit of extra sweetness and texture.
• Use a different type of citrus juice, such as grapefruit or lime juice, instead of orange juice.
• Add a pinch of cayenne pepper to the cranberry sauce for a spicy kick.

Troubleshooting:

• If your jellied cranberry sauce is too thick, you can thin it out with a little bit of water or orange juice.
• If your jellied cranberry sauce is too runny, you can cook it for a few minutes longer over low heat.
• If your jellied cranberry sauce doesn’t set properly, you may not have added enough pectin. You can try adding another packet of pectin and cooking the sauce for a few minutes longer.

“Thank You” Ending:

Thank you for reading our blog post on how to make jellied cranberry sauce! We hope you enjoy this festive twist on a holiday classic. If you have any questions, please feel free to leave a comment below.

Answers to Your Most Common Questions

Q: Can I use frozen cranberries to make jellied cranberry sauce?

A: Yes, you can use frozen cranberries to make jellied cranberry sauce. Just be sure to thaw them completely before using.

Q: How long will jellied cranberry sauce keep in the refrigerator?

A: Jellied cranberry sauce will keep in the refrigerator for up to 2 weeks.

Q: Can I freeze jellied cranberry sauce?

A: Yes, you can freeze jellied cranberry sauce for up to 3 months. Just be sure to thaw it completely before serving.