2 cups cranberries
2 1/2 cups cranberry juice
1/2 cup sugar
3/4 oz unflavored gelatin
In a saucepan simmer the cranberries, 2 cups cranberry juice, and sugar for about 20 minutes, whisking occasionally, or until all of the cranberries have popped and left empty skins behind. Meanwhile, sprinkle the gelatin over 1/2 cup cranberry juice to soften in a small bowl. Whisk the gelatin mixture into the cranberry berry mixture. Strain this into a bowl or pitcher, mashing the pulp with the back of the spoon to release all of the juice and bits. Discard the leftover pulp/skins. Pour into a gelatin mold or cupcake pan for individual servings.* Refrigerate for at least 3 hours, unmold** and serve*** as a side dish or a light dessert.
* If you are worried about your mold or pan sticking or if you have the type of mold that doesn’t open on both sides, you might want to lightly spray with cooking oil.
**run under warm water for a couple of seconds if doesn’t release right away.
***You could also make this the night before you are going to serve it.
As result of many family Thanksgivings where it was served, I do have a secret fondness for the sort of cranberry sauce that comes out of the jar with the little can ridges intact. Embarrassing, I know. So to regain some credibility, I came up with this homemade version. It’s slightly tart and has little bits of seeds and cranberry pulp suspended in intensely cranberry flavored gelatin. Much tastier than the canned stuff while still retaining that sort of retro feel. I actually have
individual-sized Tupperware Jell-O molds so I used them. They are awesome because they have two seals: a star design seal on the top and a larger seal for the whole bottom. When you open one, then the other, the suction breaks and the gelatin slides right out. It would also work well in a standard sized mold or cupcake pan. Fear the jellied cranberry sauce no more.