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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:
  • 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


  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. 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.

Cook's Notes

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


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