Jellied Cranberry Sauce

Name: Jellied Cranberry Sauce
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 stick (3-inch) cinnamon; 710 milliliters 12 ounces fresh or frozen cranberries (about; 2 teaspoons unflavored gelatin; 237 milliliters granulated sugar; 2 teaspoons finely grated orange zest (from 1 medium orange); 177 milliliters water

Jellied Cranberry Sauce is a gluten free, dairy free, and fodmap friendly side dish. This recipe makes 8 servings with 119 calories, 1g of protein, and 0g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. A mixture of cinnamon stick, cranberries, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Place a fine-mesh strainer over a medium heatproof bowl and set it aside. If you plan to unmold the cranberry sauce, spray a 1-1/2-cup bowl, ramekin, or decorative mold with cooking spray and set it aside.

Ingredients you will need

Cranberry Sauce

Cooking Spray

Equipment you will use

Sieve

Ramekin

Bowl

Combine the cranberries, sugar, 1/2 cup of the water, and the cinnamon stick in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are starting to fall apart and the liquid has thickened slightly, about 10 minutes.

Ingredients you will need

Cinnamon Stick

Cranberries

Berries

Sugar

Water

Equipment you will use

Sauce Pan

Remove and discard the cinnamon stick and pour the cranberry mixture into the strainer. Rinse out the saucepan and set it aside. Using a rubber spatula, push on the cranberry solids and scrape the underside of the strainer until all of the liquid has been extracted; set the liquid aside. (You should have about 1 cup.) Discard the contents of the strainer.

Ingredients you will need

Cinnamon Stick

Cranberries

Equipment you will use

Sauce Pan

Sieve

Spatula

Pour the remaining 1/4 cup water into a small bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

Sprinkle the gelatin evenly over the surface and let it stand undisturbed until it softens, about 3 minutes (it will start to look wavy and wrinkled).Return the strained cranberry liquid to the clean pan and stir in the gelatin mixture and orange zest.

Ingredients you will need

Orange Zest

Cranberries

Gelatin

Equipment you will use

Frying Pan

Place over low heat and whisk continuously until the gelatin has dissolved and no longer feels grainy, about 2 minutes. (Do not let the mixture simmer or the gelatin will not set properly.)

Ingredients you will need

Gelatin

Equipment you will use

Whisk

Transfer the mixture to the prepared mold and refrigerate until set, at least 2 hours. To unmold, dip the mold into warm (not hot) water for about 10 seconds. Run the tip of a knife or rubber spatula between the jellied sauce and the mold to loosen the edges, then invert onto a serving dish. Return to the refrigerator to refirm if necessary, about 20 minutes.

Ingredients you will need

Dip

Water

Equipment you will use

Spatula

Knife