Jellied Orange-Cranberry Sauce
The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
- Total Time:
- Servings: 8
Source: Everyday Food, November 2012
- Cooking spray
- 6 wide strips orange zest plus 1/4 cup juice (from 1 orange)
- 3/4 pound fresh or frozen cranberries
- 1 tart apple, such as Granny Smith, peeled and cut into 1/2-inch pieces
- 1 1/4 cups sugar
- 1/8 teaspoon coarse salt
Lightly coat a 4-cup mold or dish with cooking spray. In a medium saucepan, bringing remaining ingredients to a rapid simmer over medium. Cook, stirring occasionally, until berries burst and mixture thickens to a jamlike consistency, 10 minutes. Transfer to a blender, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending until smooth.
Working quickly, strain mixture through a fine-mesh sieve into a medium bowl, stirring and pressing on solids with a rubber spatula; discard solids. Transfer to mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, 1 hour. Unmold just before serving.