Winter view

Winter view
A View From Our Deck

Tuesday, November 26, 2013

Jellied Cranberry Sauce

It is recipe Tuesday.  Since it's Thanksgiving week, I will post a new recipe that I am trying this year.
My family doesn't like regular cranberry sauce.  They like the sauce in the shape of a can.  I just open
the can and plop it out.  This year is going to be different.  Canned jellied cranberry sauce has high fructose corn syrup plus more corn syrup.  I had to find a recipe to make my own.

I found a website that had a pressure cooker recipe because I make most of my meals in a pressure cooker.   It was easy, but makes a big batch.  More than we need.  I also used my vitamix blender instead of a food mill.  There weren't any seeds or skins left but I put it through a mesh strainer just to be sure.  Here is the web address to give credit to her.
 http://www.barbarabakes.com/2013/11/cranberry-jelly/

I put it in a jello mold but I won't know if it unmolds properly until Thursday. I had this mold in the shape of a leaf.   If it doesn't, it tastes very good, and we will just use a spoon.


This photo from the website put it in cute turkey shaped molds.


 Cranberry Jelly
  • 2 bags (12 oz each) fresh cranberries, about 6 cups
  • 1 cup apple juice
  • 2 cups sugar
  • 3 tablespoons liquid pectin
Directions
  1. Wash and pick over cranberries. Add the cranberries and apple juice to the pressure cooking pot.
  2. Select High Pressure and 5 minutes cook time. When timer sounds, turn pressure cooker off and use a quick pressure release. When valve drops, carefully remove the lid.
  3. Pour the cooked cranberries in a food mill over a large bowl to separate the cranberry juice from the skins and seeds. (You could also use a blender to puree the berries and then use a strainer to strain the skin and seeds.) Rinse out and dry the pressure cooking pot.
  4. Put the cranberry juice back in the pressure cooking pot and add the sugar and the liquid pectin. Select saute and bring the mixture to a boil. Boil one minute. Remove the pressure cooking pot from the pressure cooker.
  5. Allow mixture to cool slightly and then pour jelly in to a bowl or molds. Chill until set.
  6. To unmold, dip mold in warm water for 5 seconds, then invert jelly onto platter. (I turned them out on to a Silpat.)
Notes
If you don't have a pressure cooker, cook on the stove for 10 to 15 minutes until cranberries have softened and popped.

*This recipe turned out great.  It is definitely a keeper.  My daughters ask me to make it again.