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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.

Source: Everyday Food, November 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Make jellied sauce up to three days ahead and refrigerate.

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  • sisterliss
    27 NOV, 2014
    very thick mixture to pass through the sieve. would try this again but cut orange zest smaller and puree in blender first. had a disappointing yield for a great deal of effort. going to stick with my usual cranberry sauce for the future.
    Reply
  • Michelle DeMist
    21 NOV, 2012
    Too thick to pass the sieve that is :)
    Reply
  • Michelle DeMist
    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!
    Reply

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