JELLIED CRANBERRY-GRAPE SAUCE

Jellied Cranberry-Grape Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon unsalted butter
1 cup red seedless grapes
2 bay leaves
1 pound cranberries, thawed if frozen
1 3/4 cups sugar
1/2 cup grape juice
Kosher salt

Steps:

Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren't bursting after 15 minutes, gently smash with a spatula.)
Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.