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Jellied Cranberry-Ginger Sauce

Jellied Cranberry-Ginger Sauce
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Serves 8 (makes 2 cups)| Hands-On Time: | Total Time:



  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.
By November, 2011

Nutritional Information

  • Per ServingServing Size: 1/4 cup
  • Calories 75
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 5mg
  • Protein 2g
  • Carbohydrate 18g
  • Sugar 14g
  • Fiber 2g
  • Iron 0mg
  • Calcium 5mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
The sauce can be made up to 3 days in advance; refrigerate in the mold, covered. Unmold just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.