Molded Strained Cranberry Sauce
📜 Collection: JillCollection | ✍️ Attribution: Unknown | 📂 Category: Sauces A classic recipe for a smooth, homemade jellied cranberry sauce made from fresh cranberries, perfect for holiday meals.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | 2 hours | 6–8 Servings |
🔪 Key Equipment
- Saucepan
- Fine mesh sieve
- Clean pot
- Cold plate
- Molding dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pound | Cranberries | Fresh, washed |
| 2 cups | Water | Divided |
| 2 cups | Sugar | Granulated |
Instructions
Step 1: Simmer and Strain
- In a saucepan, boil the 1 pound fresh cranberries with the 2 cups water until the berries stop popping and are very soft.
Step 2: Extract Pulp and Boil
- Strain the mixture through a sieve into a clean pot, pressing firmly on the solids to extract as much pulp as possible. Discard the skins and seeds.
- Bring the strained liquid to a rapid boil. Add the 2 cups sugar and continue to boil for 8 to 10 minutes, or until a drop of the sauce jells when placed on a cold plate and cooled slightly.
Step 3: Mold and Chill
- Immediately pour the hot mixture into a mold that has been rinsed with cold water (do not dry).
- Chill in the refrigerator until completely firm and set.
💡 Make-Ahead & Storage: Store the molded cranberry sauce covered in the refrigerator for up to 5 days before serving.
Original Recipe Scan
