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Jellied cranberry sauce

Jellied cranberry sauce
Kirk McKoy / Los Angeles Times

I'm morally opposed to bottled dressing. I find spaghetti sauce in a jar offensive. And if you bring store-bought frosted sugar cookies to my house, I will never invite you to a dinner party again. But for some reason, cranberry ... Read more

Total time: 20 minutes, plus chilling time | Serves 10 to 12
  • 2 (12 ounce) bags of fresh cranberries
  • 1 cup water
  • 2 cups cranberry juice
  • 1 (1.75-ounce box) fruit pectin
  • 2 cups sugar

Step 1Rinse and drain the cranberries, discarding any mushy berries.

Step 2In a large saucepan, combine the water and cranberry juice and bring to a boil. Add the cranberries. Cook over medium heat until most of the berries pop and the berries soften, 5 to 10 minutes.

Step 3Remove the mixture to a food processor and pulse until a thick puree forms.

Step 4Return the cranberry puree to the pan and stir in the pectin. Bring the mixture back to a boil, then stir in the sugar. Boil for an additional two minutes, then remove from heat.

Step 5Pour the cranberry sauce into a gratin or glass dish and refrigerate until set, at least 3 to 4 hours.

Note: Adapted from a recipe posted at PickYourOwn.org.


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