This is for all you lovely folks who like your Cranberry Sauce smooth, jellied and delivered in slices on your plate. If you’re looking for a traditional lumpy version of Cranberry Sauce, just go here.
This is slightly more convoluted to make than the lumpy version, but it’s much more exciting in the long run because you get this magnificent dome of perfect, beautiful, glistening redness at the end of it. No one will believe you made it yourself. Make it the centerpiece of your holiday table and then floor them by telling them it’s sugar-free to boot.
Hooray for the holidays!
Jellied Cranberry Sauce
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 12 oz. / 340g fresh cranberries
- 1 cup / 8 fl oz. hot water
- 8 oz. / 225g xylitol
Instructions
- Put an apron on. Seriously. Cranberry juice stains like the devil.
- Put the cranberries in a pan with the hot water over a high heat and bring to the boil.
- Reduce the heat to a simmer, cover with a lid – this is important! – and cook for 5 minutes.
- Carefully pour the cranberries into a blender and blend on high until completely smooth.
- Rinse the pan out and place a sieve over it.
- Push the puréed cranberries through the sieve, using a clean spatula to scrape the purée from the underside.
- Add the xylitol to the cranberry purée and stir well.
- Turn the heat to medium and bring to the boil.
- Reduce heat to a simmer and cook for 10 minutes, stirring well and often. If you don’t stir you will end up with a lot of super thick gunk on the bottom. We don’t want that.
- Carefully pour the cranberry sauce into a bowl. Whatever bowl you choose is the shape the jellied cranberry sauce will become, so choose carefully. Make sure the bowl is widest at the top otherwise it will be really difficult to slide your jellied cranberry sauce out.
- Leave to cool completely.
- Once cold, gently press around the edge of the sauce to free it from the sides of the bowl.
- Put a plate upside down on the bowl and turn the bowl over so that the plate is now on the bottom.
- You may need to gently push the jellied cranberry sauce to one edge of the bowl before you turn it onto the plate so that it comes out easily.
- Serve as a beautiful glistening jewel on the serving plate or slice.
Notes
**Please be very careful when cooking and pouring this sauce – it gets extremely hot and would cause a burn if it comes into contact with your skin**
.jpg)
cowgirl raeI just LOVE the concept that there is so much natural pectin in cranberries they jell on their own…. so cool.
GrantHey Carrie, just got your soup cookbook, love it. I have a quick question. I am shooting for 10 servings of veggies per day, can you give me an estimate of how many servings of veggies would be in say 1 cup of soup, on average.
Just looking for some approximates to make it easier to get my servings in.
Thanks Carrie, keep up the great work.
Grant
carrieGrant – 1-2. However, eat when you’re hungry and stop when you’re full. I find it easier to just make sure at least half of each meal is non-starchy veggies and call it good. Hope that helps! Thanks for the cookbook love!!
SANE Cranberry Sauce » Carrie Brown | Life in the SANE lane[…] SANE Jellied Cranberry Sauce […]
KimberlyWhat if I don’t have xylitol??? What can i use as a substitute? I have Pyure (stevia extract and blend), Swerve (confectioners and granular). Any suggestions?
TerriI don’t use xylitol because of the dog, and swerve with erythritol gets crunchy in the fridge. What to use?
KevinIs the sugar weighed?
carrieYes. Ounces and grams are measures of weight, not volume.
AprilHi Carrie, I’m excited about this recipe. I’ll be using Lakanto monk fruit. Could I get away with using half the amount of sweetener?
carrieHI April – if you use an erythritol-based sweetener you will end up with a solid mass of crystallized Cranberry jelly :-( Also if yo reduce the sweetener by half it is going to be incredibly tart.
SarraDo you happen to know the macros for this?
Dorrie HallWhy no macros with your recipes?
Do you have macros in your cookbooks?