Growing up I was never a huge cranberry sauce fan. As you may guess, my mom served the cranberry sauce out of the can. I never ate anything else with fresh cranberries in it. I always had ‘Craisons” which are filled with extra sugar and fruit juice. I felt like fresh cranberries sense were not much to write home about to eat, but made really beautiful Christmas decorations.
A few years ago I finally made a fresh cranberry sauce that was nice and chinky with bits of orange, cinnamon sticks and some other stuff I don’t quite remember. Basically it was a chutney. It looked pretty, but I still wasn’t into it.
Fast forward to this year and I really wanted to try a cranberry sauce again, but this time as a jelly mold referencing back to the ‘OG’ sauce out of the can, which by the way there is nothing wrong with serving that one bit. I wanted all of the flavor I got in the chunky chutney, but with a smooth and shiny consistency. I put mine through a food mill for an even smooth texture. They look like beautiful jewels that add a decoration element to your table.
The great thing is is that it can be made 3 days ahead of time to make time and room for other sides dishes later on if you are doing a lot of cooking for the holidays.
This recipe fits the bill and only needs 4 ingredients. They are so pretty to serve with Turkey or Ham, as an accompaniment on your cheese and charcuterie boards, and delicious enough to serve as a dessert with a simple Pound Cake, ice cream or whipped topping for a light finish to your meal.
Garnish with fresh cranberries and herbs.
You will need:
A mold for individual servings or 1 large one
This is the silicone mold that I used above. Each opening measures 3″ in diameter.
Other recipes you will love:
Mixed Berry Sorbet
Cider Roasted Turkey Roulade
Apple Cranberry Pie
Restaurant Style Mashed Potatoes
Fresh Cranberry Sauce
- December 4, 2018
- 30 min
- Print this
- 1 12oz bag of fresh or frozen cranberries.
- 1 1/2 cups of sugar
- 1 1/2 cups water
- 1 tsp vanilla
- Zest of 1/2 orange
- Step 1
- Place all ingredients in a medium sized sauce pan on medium high heat.
- Step 2
- Bring to a boil then turn down to low to simmer for about 10 minutes. The mixture will thicken up. When it coats the back of the spoon and you can pull your finger through without it running together it’s ready.
- Step 3
- Take off the heat to cool for about 10 minutes. You can choose to leave the mixture as is and start pouring into your molds or you can push it through a strainer or a food mill for a smoother result.
- Step 4
- Pour into mold(s) and place it on a tray. Cover with plastic wrap and let set in the fridge for at least four hours or overnight is best.
- Step 5
- When ready to serve, let sit at room temp for about 10 minutes them carefully un mold. It should slip right out, but if not, gently set in a larger bowl of hat water for about 30 seconds and that should do the trick.
- Step 6