Molded Cranberry Sauce Using Fresh Cranberries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is the best molded sauce that I have tried. Ingredients:
3 cups cranberries |
3 1/2 cups cranberry juice cocktail |
4 (1/4 ounce) envelopes unflavored gelatin |
2 1/3 cups sugar |
2 tablespoons lemon juice |
Directions:
1. 1. Pour 1 cup of cranberry juice in a small bowl and sprinkle gelatin over it. Let stand until softened ( about 15 minutes).
2. 2. Combine cranberries and sugar in the food processor . Process with short pulses until the cranberries are finely chopped.
3. 3. In a large saucepan, combine berry/sugar mix with remaining cranberry juice and lemon juice. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer until the cranberry bits are tender ( about 8-15 minutes depending upon the size of the chopped berries).
4. 4. Remove from heat and stir in gelatin mix until dissolved. Set aside to cool slightly.
5. 5. Spray a mold with non-stick spray then pour the mixture into the mold ( or molds depending upon size). Cover and refrigerate until firm ( at least 6 hours).
6. 6. To unmold, turn mold over onto a plate. Soak a kitchen towel in hot water and wrap it around the inverted mold. Let stand for a few minutes then remove the towel. Holding plate and mold together, gently shake until the sauce falls form the mold onto the plate.
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