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Thanksgiving: Jellied Cranberry Sauce *

Source of Recipe


Marion Cunningham



List of Ingredients



• 2-1/4 cups water
  
• One 12-ounce pkg. fresh cranberries (about 3 cups)
  
• 1-1/2 cups sugar
  
• 1/8 tsp salt
  






Instructions



1. In a medium saucepan, bring the water to a boil. Add the cranberries and boil over moderately high heat, stirring occasionally, for 20 minutes.
   
   
2. Purée the cranberries in a food processor and strain.
   
   
3. Return the purée to the pan and cook over low heat, stirring frequently, for 3 minutes. Add the sugar and salt, and cook until the sugar dissolves, about 2 minutes. Transfer to a bowl, let cool, and refrigerate until gelled.
   
   Makes about 3 cups.
   
   
   NOTES
   
   • Make-Ahead:
   You can prepare the sauce 1 week in advance. Keep refrigerated until ready to use.