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Cranberry Sauce “From a Can”

Active Time: 45 Minutes
Total Time: 4 Hours
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That jiggly cylinder of crimson cranberry sauce is such a staple of Thanksgiving tables that even the most ardent make-it-from-scratch cook has a hard time replacing it with a fresh alternative. Our recipe allows you to make your cranberry sauce in the can so it looks like you picked it up from the store, but the infusion of red wine and spices brings a depth of flavor that goes far beyond tart.

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

  • 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.

  • 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.

  • 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.

  • 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.

Summary
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Recipe Name
Cranberry Jelly
Author Name
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1 comment

The Secret of Stress Free Thanksgiving

November 12, 2019 10:52 am

[…] Link: Pumpkin Pie Pot de Crème Cranberry Sauce “From a Can” Temptingly Tender Turkey Roulade Make Ahead […]

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