Thursday, November 25, 2010

Jellied Cranberry Sauce

A few years ago I started making my own jellied cranberry sauce. This is the recipe I used without the lemon zest.


Pretty simple Jellied Cranberry Sauce - yield 6 cups of cranberry sauce.

Cook (medium heat) 2 bags of cranberries (fresh or frozen) with 1 cup of water until the berries pop (about 10 min.) cover partly with lid to let steam escape.
When berries start to pop, check to make sure they are soft. Put through food mill. Return to stove and add sugar 2 1/4- 2 1/2 cups of sugar. Stir well to dissolve and cook anothe 1-2 minutes. Pour into dish or oiled mold.

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