Ingredients
- 1 Lemon
- 454g (1 pound) Cranberries (fresh or frozen)
- 450g (2 Cups) Cabernet Sauvignon
- 5g (1 tsp) Vanilla Extract
- 225g (1 Cup) Sugar
- 3g (1 tsp) Ground Cinnamon
- .8g (¼ tsp) Ground Nutmeg
- 18g (2 Tbsp + 1 tsp) HM Pectin
Equipment
- Medium Heavy Bottom Pan
- Small Mixing Bowl
- Food Processor
- 1 Empty, Cleaned and Sanitized Tin (for example, baked bean tin)(optional)
Timing
Active time: 45 Minutes
Total time: 4 Hours
Yield
1 Tin
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Prepare Lemon and Cranberries
Using a sharp vegetable peeler, peel the yellow rind. Flip each peeled piece over to confirm there is no white pith attached. If so, remove gently by scraping with a paring knife (the white pit will create a bitter flavor, if not removed).
Combine the cranberries, ½ of the red wine (1 cup), vanilla extract and lemon peel in a medium heavy bottom pan.
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Prepare Dry Ingredients
Place the sugar, spices and pectin in a small mixing bowl and blend together.
Introduce the remaining red wine (1 Cup), into the dry mixture and whisk until nicely combined with no lumps.
Add this mixture to the pot and mix until evenly combined.
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Simmer Ingredients
Place the pan on the stove and bring to a simmer. Simmer for 45 minutes, stirring often to avoid burning.
Remove the lemon zest and blend in a food processor.
Puree until smooth and pour into the tin (to replicate the traditional “thanksgiving cranberry”) or a serving vessel of your choosing.
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Set Cranberry Sauce, Serve
Place in the refrigerator for 2-3 hours or until firmly set.
Run tin under warm water, to loosen the edges of the jelly and with a gentle tap the jelly will slide right out. Serve and enjoy.
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