Jellied Cranberry-Ginger Sauce

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Photo by Mikkel Vang
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  • Serves 8 (makes 2 cups)
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    Nutritional Information

    Per Serving

    • Calories 75 calories
    • Fat 0 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 5 mg
    • Protein 2 g
    • Carbohydrate 18 g
    • Sugar 14 g
    • Fiber 2 g
    • Iron 0 mg
    • Calcium 5 mg

Ingredients

  1. Check 2 0.25-ounce packages unflavored gelatin
  2. Check 1 12-ounce bag fresh or frozen cranberries (3 1/2 cups)
  3. Check 1/2cup sugar
  4. Check 2teaspoons peeled, grated fresh ginger

Directions

  1. Place ½ cup water in a small bowl; sprinkle with the gelatin and let sit for 5 minutes. Meanwhile, in a medium saucepan, combine the cranberries, sugar, ginger, and ½ cup water. Bring to a boil, reduce heat, and simmer, stirring often, until the cranberries begin to burst, 3 to 5 minutes.
  2. Transfer the cranberry mixture to a blender and puree until smooth. Pass the mixture through a fine-mesh sieve into a medium bowl. (Discard the solids; you should have about 1½ cups of liquid.) Whisk in the gelatin mixture and transfer to a 2-cup mold. Refrigerate until set, at least 4 hours.
  3. To unmold, dip the mold in a bowl of hot water for 10 to 15 seconds, then turn out onto a plate.