Jellied Cranberry-Orange Sauce
With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.
Yields 1-1/2 cups
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):
photo: Scott Phillips
From Fine Cooking 113
, pp. 20
September 1, 2011