I love in the can jellied cranberry sauce, but it's not all that great for you. I found a recipe and decided to try making my own. I didn't let it chill long enough for it to get jellied to where you can cut it, because we ate it with dinner. But it was yummy! I will be making this for Thanksgiving!
Serves 4-6
Ingredients:
1 bag fresh cranberries (you could use frozen as well)
1/2 C. water
zest of 1 lemon
1 C. organic sugar
Directions:
Add cranberries, lemon zest and water to a medium pot. Cook covered over medium heat for 10 mins, but leave a little opening so the steam can escape. You will hear them start to pop, this means the skin is spliting. When they are soft and mush easily they are done. Put them in a strainer over a bowl and mash them until all the sauce goes through and you are left with the skins.
Put the sauce back on the stove and add the sugar. Stir until the sugar is dissolved and allow to simmer for a couple minutes.
Chill the sauce in some kind of oiled mold, so it is easy to get out. I just used small bowls because we ate it right out of the bowl. But muffin tins would work great too. Let it chill for a few hours or overnight. You can pop it out of the mold and slice it like you would from a can of cranberry sauce. Enjoy!
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