Jellied Cranberry-Ginger Sauce

Jellied Cranberry-Ginger Sauce
Mikkel Vang
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preparation
20
minutes
cooking
260
minutes
Serves 8 (makes 2 cups)

Ingredients

2
0.25-ounce packages unflavored gelatin
1
12-ounce bag fresh or frozen cranberries (3 1/2 cups)
1/2
cup
sugar
2
teaspoons
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.
Emily McKenna
October 2011

Nutritional Information

  • Per Serving
  • Calories 75
  • 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
What does this mean? See Nutrition 101.

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