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Thanksgiving: Jellied Cranberry-Orange Sauce

Source of Recipe


Fine Cooking (October / November 2011)



List of Ingredients



• 12 ounces (3 cups) cranberries, rinsed and picked over
  
• 1 cup granulated sugar
  
• 3 strips orange zest (each ½- x 3")
  
• 1 whole clove
  






Instructions



1. In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.
   
   
2. While it's still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold.
   
   
3. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool. The cranberry sauce may be made up to 1 week ahead.
   
   Makes 1½ cups
   (Serves 6)
   
   
   To unmold:
   Invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.