RECIPE


SHOP THE


Unflavored gelatin will help the sauce set in the mold. Find it in the baking aisle.


GELATIN


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HOMEMADE JELLIED CRANBERRY SAUCE


PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. + CHILLING TIME – SERVINGS 8


Cooking spray 2 (12 oz) bags fresh or frozen (thawed) cranberries 1½ cups sugar


1½ cups apple cider or apple juice 5 whole cloves 1 cinnamon stick 1¾ cups water, divided 2 envelopes gelatin (about 4½ tsp)


STEP 1 Lightly coat a 4- to 5-cup mold with the cooking spray. In a medium pot, combine the cranberries, sugar, apple cider, cloves, cinnamon, and 1¼ cups water. Heat to a boil on high. Reduce heat to simmer. Cook 10–15 min., until cranberries burst, stirring occasionally.


STEP 2 Meanwhile, to a small bowl, add remaining ½ cup water. Sprinkle the gelatin over water. Let sit 5 min. STEP 3 Through a fine-mesh sieve, strain cranberry mixture into a medium bowl, pressing on the solids with a spatula. Discard solids. Wipe out pot and return cranberry mixture to pot. Heat on low until hot but not simmering. Remove from heat. Whisk in gelatin mixture until gelatin dissolves. Pour into mold and loosely cover with plastic wrap. STEP 4 Refrigerate at least overnight or up to 3 days. To unmold, remove plastic wrap on top and invert onto a plate.


TIP If you don’t have a small mold, substitute with a greased loaf pan, bowl, or individual ramekins.


PER SERVING: 213 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 15MG SODIUM, 55G CARBOHYDRATE, 4G FIBER, 47G SUGAR, 1G PROTEIN


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dip cranberies in simple syrup and rol in sugar


To garnish,


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