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
- Wash and pick over cranberries. Add the cranberries and apple juice to the pressure cooking pot.
- 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.
- 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.
- 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.
- Allow mixture to cool slightly and then pour jelly in to a bowl or molds. Chill until set.
- 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.