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Under 30 Minutes

Under 30 Minutes

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.

  • prep: 15 mins
    total time: 15 mins
  • servings: 8

Ingredients

  • 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

Cook's Note

Make your cranberry sauce up to 3 days ahead. Before serving, thin compote or sauce with up to 1/4 cup water, if necessary.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, November 2012

Reviews (2)

  • 21 Nov, 2012

    Too thick to pass the sieve that is :)

  • 21 Nov, 2012

    I used organic whole cane sugar and increased this recipe to 1.5 times to use my 6 cup mold, but it only came half way up the sides so you'll need to experiment with the yield. I found it too think to pass the sieve, but used the puree button on the blender so it was smooth enough that I'm going to skip that step next time ... and there will be a next time cuz it's yummy!