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Jellied Cranberry-Orange Sauce

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Serves 6

Yields 1-1/2 cups

  • by from Fine Cooking
    Issue 113

With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.

  • 12 oz. (3 cups) cranberries, rinsed and picked over
  • 1 cup granulated sugar
  • 3 strips orange zest (each 1/2 x 3 inches)
  • 1 whole clove

In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.

While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.

To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.

Make Ahead Tips

The cranberry sauce may be made up to 1 week ahead.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 41; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

THis is the same recipe on the back of the Ocean Spray Bag. For anyone who is having trouble with this setting make sure you have a decent boil and stir occasionally for 15 minutes instead of 10 minutes. Strain through a seieve place in container and let cool to room temp. refridgerate overnight. THe extra cooking time will set this up

This sauce did not set up for me at all. I re-cooked it with a jar of homemade wild plum jelly (because I didn't have any pectin on hand) and then it set up. I also give the recipe 3 stars because the flavor was just of cranberry to me. I didn't taste any spice or orange. The plain cranberry was nice, of course, but a little flavor difference was what I was expecting. ##Post-Thanksgiving update: This sauce, with the jelly added, was so delicious and the perfect texture. I will make it again, adding a jar of good jelly again. I am upping the rating to four stars because it was much better than jarred sauce, as the recipe promises (though there was not a hint of spice or orange in the taste).

LOVED THIS. I omitted both the orange (husband doesn't like it) and the clove and it was excellent. It set up perfectly and had a wonderful bright fresh taste. My family loved it.

Sauce failed to set up. Never got beyond a thick liquid.

I had the same problem - this thickened in the fridge but did not set up all. And the flavor was too one note; not enough complexity.

This was the perfect recipe for us. A great balance of flavors and yes, it did set up perfectly for me. You can see my full review, including a picture at: http://bit.ly/uwoEtl

This jelled perfectly for me. I used the peel from almost an entire orange and the one clove, and thought the two flavors came through nicely.

The key is don't over cook the cranberries. They have enough natural pectin to make a jell. If you don't want to take a chance add a little pectin. You can also save a little time and get the full nutritional benefit from the cranberries by using a blender instead of straining. It won't be as smooth but it will have more vitamins and minerals.

Well.....my guess is that you add an envelope of "sure gel" to the sauce after sieving it, it should still be warm enuf to incorporate & then continue on with the recipe. At least that's what I'm gonna do!

Great tasting sauce. No jelly. Did not set up at all - even after 24 hours of refrigeration. Is there an ingredient missing to help it set up? Attempted 2x as written.

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