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Saturday, December 03, 2005

Jellied Cranberry Sauce

Thanksgiving is over, but who knows when you'll need some homeade jellied cranberry sauce?! This is a really great recipe, though it does take some time:

1-cup sugar
1-cup water
One 12 oz bag fresh cranberries

1. In a medium saucepan bring 1-cup water and 1-cup sugar to a boil over high heat. Stir in the cranberries and return to a boil. Reduce the heat to low and stir gently, occasionally, for 10 min.

2. Place a wire sieve over a medium bowl. Pour the sauce into the sieve. Mash and press the sauce through the sieve w/the back of a large spoon, frequently scraping the outside of the sieve, until there is no pulp left in the sieve. Stir well and transfer to a small bowl. Cool completely. Cover tightly with plastic warp and refrigerate until ready to serve.

Can be prepared 1 week ahead of time.

Serve chilled or at room temperature.


Official Tastetester says: Very good and .. tangy..

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