It is recipe Tuesday. Since it's Thanksgiving week, I will post a new recipe that I am trying this year.
My family doesn't like regular cranberry sauce. They like the sauce in the shape of a can. I just open
the can and plop it out. This year is going to be different. Canned jellied cranberry sauce has high fructose corn syrup plus more corn syrup. I had to find a recipe to make my own.
I found a website that had a pressure cooker recipe because I make most of my meals in a pressure cooker. It was easy, but makes a big batch. More than we need. I also used my vitamix blender instead of a food mill. There weren't any seeds or skins left but I put it through a mesh strainer just to be sure. Here is the web address to give credit to her.
http://www.barbarabakes.com/2013/11/cranberry-jelly/
I put it in a jello mold but I won't know if it unmolds properly until Thursday. I had this mold in the shape of a leaf. If it doesn't, it tastes very good, and we will just use a spoon.
This photo from the website put it in cute turkey shaped molds.
Cranberry Jelly
- 2 bags (12 oz each) fresh cranberries, about 6 cups
- 1 cup apple juice
- 2 cups sugar
- 3 tablespoons liquid pectin
Directions
- Wash and pick over cranberries. Add the cranberries and apple juice to the pressure cooking pot.
- Select
High Pressure and 5 minutes cook time. When timer sounds, turn pressure
cooker off and use a quick pressure release. When valve drops,
carefully remove the lid.
- Pour
the cooked cranberries in a food mill over a large bowl to separate the
cranberry juice from the skins and seeds. (You could also use a blender
to puree the berries and then use a strainer to strain the skin and
seeds.) Rinse out and dry the pressure cooking pot.
- Put
the cranberry juice back in the pressure cooking pot and add the sugar
and the liquid pectin. Select saute and bring the mixture to a boil.
Boil one minute. Remove the pressure cooking pot from the pressure
cooker.
- Allow mixture to cool slightly and then pour jelly in to a bowl or molds. Chill until set.
- To unmold, dip mold in warm water for 5 seconds, then invert jelly onto platter. (I turned them out on to a Silpat.)
Notes
If you don't have a pressure cooker, cook on the stove for 10 to 15 minutes until cranberries have softened and popped.
*This recipe turned out great. It is definitely a keeper. My daughters ask me to make it again.