Best Spiked Jellied Cranberry Sauce Recipes

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CRANBERRY JELLY



Cranberry Jelly image

Homemade Jellied Cranberry Sauce is better than canned, thanks to real fresh cranberries, apple juice and liquid pectin.

Provided by Barbara Schieving

Categories     Fruit

Time P1DT30m

Number Of Ingredients 4

2 bags (12 oz each fresh cranberries, about 6 cups)
1 cup apple juice
2 cups sugar
3 tablespoons liquid pectin*

Steps:

  • Wash and pick over cranberries. Add the cranberries and apple juice to a medium-size saucepan.
  • Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium and cook for 10 - 15 minutes until cranberries all popped and soften, stirring occasionally.
  • Pour the cooked cranberries in a food mill over a large bowl to separate the cranberry puree from the skins and seeds. (You could also use a blender to puree the berries and then use a strainer to strain the skin and seeds.) Rinse out and dry the saucepan.
  • Put the cranberry puree back in the saucepan and add the sugar and the liquid pectin. Bring to a boil over medium-high heat, stirring frequently. Boil one minute.
  • Allow mixture to cool slightly and then pour cranberry jelly into a bowl or a mold coated with nonstick cooking spray. Chill until set.
  • To unmold, dip mold in warm water for 5 seconds, then invert jelly onto serving platter.

JELLIED CRANBERRY-GRAPE SAUCE



Jellied Cranberry-Grape Sauce image

Provided by Food Network Kitchen

Categories     side-dish

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.

JELLIED CRANBERRY SAUCE WITH HARD CIDER



Jellied Cranberry Sauce with Hard Cider image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

1 12-ounce bottle hard cider
1 1/2 cups sugar
1 Granny Smith apple, cored and quartered
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
Kosher salt
1 pound cranberries, thawed if frozen

Steps:

  • Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
  • Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
  • Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.

SPIKED CRANBERRY SAUCE



Spiked Cranberry Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 5m

Yield 10 to 12 servings

Number Of Ingredients 5

One 14-ounce can cranberry sauce, chilled
1 tablespoon maple syrup
1 tablespoon port
1 teaspoon chopped fresh thyme, plus 1 sprig, for garnish
Zest of 1/2 orange plus juice of 1 orange

Steps:

  • Tip the cranberry sauce into a bowl, add the maple syrup, port, chopped thyme and orange zest and juice and stir through. Garnish with a sprig of thyme.

SPICED CRANBERRY SAUCE



Spiced Cranberry Sauce image

While this spicy cranberry sauce is simmering, the wonderful fragrance of the spices brings back happy memories of when my mother made it for the holidays. My husband and three sons are glad I'm carrying on her tradition! -Allison Thompson, Lansing Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 cups.

Number Of Ingredients 8

1 package (12 ounces) fresh or frozen cranberries
1-3/4 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and mixture is thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover and refrigerate until chilled.

Nutrition Facts :

SPICED JELLIED CRANBERRY SAUCE



Spiced Jellied Cranberry Sauce image

This recipe is a hybrid of two different recipes. I've always liked canned cranberries, but wasn't sure how to imitate them. So naturally when I found a jellied cranberry sauce recipe, I was thrilled! The only trouble with it was that it lacked pizazz. So I found a recipe with spunk, and morphed the two into one-- this one. Feel free to play around with this recipe; just be fore-warned that if you add any more gelatin, you may end up with something that more closely resembles an alien lifeform whipped up in a Lab than yummy cranberry sauce. Also, an important note about yield: chances are that you'll end up throwing out more of the cranberry (skins, stems, etc) than ends up in the final dish; unfortunately this is just the nature of the beast. Hope you enjoy!

Provided by Northwest Transplant

Categories     Thanksgiving

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 (12 ounce) bags cranberries, fresh
3 cups sugar
3 1/3 cups apple cider or 3 1/3 cups juice
6 cinnamon sticks, broken in half
4 tablespoons orange peel, grated
20 cloves, Whole
3 bay leaves
1 -2 pinch salt
2 (1/4 ounce) envelopes unflavored gelatin

Steps:

  • Combine all ingredients, reserving a 1/3-cup of Cider, and bring to a boil in a heavy 5-qt sauce pan; stir until sugar dissolves.
  • Reduce heat to a simmer; cook patially covered, stirring occasionally, until all berries have burst, 10-15 minutes.
  • Remove cinnamon sticks, cloves, and Bay leaves.
  • Pour into a large, fine-mesh sieve set over a large bowl, and let stand until all juices have drained through, about 30 minutes.
  • Press solids if necessary, then discard.
  • Stir gelatin and remaining cider together, and let stand 1 minute to soften.
  • In a small saucepan, bring 1 Cup drained cranberry liquid to a simmer, then add gelatin mixture and stir until just dissolved.
  • Add gelatin/cranberry mixture to remaining cranberry liquid, and stir well.
  • Pour into a lightly oiled mold or bowl and chill, covered with plastic wrap, until firmly set, at least 12 hours.

Nutrition Facts : Calories 503.1, Fat 0.3, Sodium 35.1, Carbohydrate 128.7, Fiber 10.9, Sugar 109.1, Protein 2.9

JELLIED CRANBERRY SAUCE



Jellied Cranberry Sauce image

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.

Categories     Sauce     Side     Thanksgiving     Cranberry     Fall     Chill     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

4 (12-ounce) bags cranberries, thawed if frozen
3 cups sugar
3 1/3 cups cold water
2 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
Special Equipment
a 3 1/2-cup nonreactive decorative mold or 10 individual (1/3-cup) decorative molds

Steps:

  • Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
  • Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
  • To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

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