Jellied Apple Cranberry Sauce Recipes

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CRANBERRY SAUCE WITH APPLES

Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.

Provided by Baking Nana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 5



Cranberry Sauce with Apples image

Steps:

  • Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
  • Let cool completely before refrigerating.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 g

1 (12 ounce) package fresh cranberries
2 large Granny Smith apples - peeled, cored, and diced
1 cup water
1 cup white sugar
½ teaspoon ground cinnamon

JELLIED CRANBERRY SAUCE WITH HARD CIDER

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7



Jellied Cranberry Sauce with Hard Cider image

Steps:

  • Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
  • Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
  • Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.

1 12-ounce bottle hard cider
1 1/2 cups sugar
1 Granny Smith apple, cored and quartered
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
Kosher salt
1 pound cranberries, thawed if frozen

SPIKED JELLIED CRANBERRY SAUCE

Add a shot of cheer to your jellied cranberry sauce--your holiday guests will thank you! This version, spiked with vodka, is super easy to make ahead and looks just like its nonalcoholic cousin, so be sure to keep it away from the kids' table!

Provided by Food Network Kitchen

Categories     condiment

Time 4h30m

Yield 6 to 7 servings

Number Of Ingredients 5



Spiked Jellied Cranberry Sauce image

Steps:

  • Put the gelatin in a small bowl, and pour the vodka and liqueur over it. Let sit until the gelatin is completely soft, about 10 minutes.
  • Meanwhile, transfer the cranberry sauce to a small saucepan. Rinse out the can, dry it and coat the inside with cooking spray. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it's completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated. Pour the mixture into the prepared can.
  • Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
  • To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don't get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce unmolds in 1 piece. Lay the sauce on its side on a serving plate, and cut into 6 or 7 slices.

1 tablespoon unflavored gelatin
1/3 cup vodka
2 tablespoons orange-flavored liqueur, such as Cointreau
One 14-ounce can jellied cranberry sauce
Cooking spray

JELLIED ORANGE-CRANBERRY SAUCE

The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 6



Jellied Orange-Cranberry Sauce image

Steps:

  • Lightly coat a 4-cup mold or dish with cooking spray. In a medium saucepan, bringing remaining ingredients to a rapid simmer over medium. Cook, stirring occasionally, until berries burst and mixture thickens to a jamlike consistency, 10 minutes. Transfer to a blender, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending until smooth.
  • Working quickly, strain mixture through a fine-mesh sieve into a medium bowl, stirring and pressing on solids with a rubber spatula; discard solids. Transfer to mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, 1 hour. Unmold just before serving.

Nutrition Facts : Calories 158 g, Fiber 3 g

Cooking spray
6 wide strips orange zest plus 1/4 cup juice (from 1 orange)
3/4 pound fresh or frozen cranberries
1 tart apple, such as Granny Smith, peeled and cut into 1/2-inch pieces
1 1/4 cups sugar
1/8 teaspoon coarse salt

JELLIED CRANBERRY SAUCE

Intensely flavored and vibrant red, this jelly bears no resemblance to the stuff in the can -it's definitely worth the effort. Though we call for 4 bags of cranberries, the yield is only 3 cups because all the solids get strained out. You'll be happy if you have any extra cranberry sauce when you make sandwiches with the leftover turkey.

Categories     Sauce     Side     Thanksgiving     Cranberry     Fall     Chill     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 1/2 cups

Number Of Ingredients 6



Jellied Cranberry Sauce image

Steps:

  • Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
  • Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
  • To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.

4 (12-ounce) bags cranberries, thawed if frozen
3 cups sugar
3 1/3 cups cold water
2 tablespoons unflavored gelatin (from three 1/4-ounce envelopes)
Special Equipment
a 3 1/2-cup nonreactive decorative mold or 10 individual (1/3-cup) decorative molds

JELLIED APPLE CRANBERRY SAUCE

Yield Serves 8

Number Of Ingredients 5



Jellied Apple Cranberry Sauce image

Steps:

  • In a large saucepan combine the cranberries, the apples, chopped coarse (not peeled or cored), the wine, and the sugar, bring the mixture to a boil, stirring, and simmer it, covered, stirring occasionally, for 15 minutes. Simmer the mixture, uncovered, stirring occasionally, for 20 to 25 minutes more, or until it is very thick and is reduced to about 3 cups. Force the mixture through a food mill fitted with the fine disk into a bowl, spoon it into an oiled 3-to-4 cup decorative mold, and chill it, covered, overnight. Run a thin knife around the edge of the mold and dip the mold into warm water for 10 seconds. Invert the mold onto a serving plate and garnish the cranberry sauce with the mint sprigs.

a 12-ounce bag of cranberries, picked over
2 large Granny Smith apples (about 1 pound)
1 cup dry white wine
1 1/2 cups sugar
mint sprigs for garnish

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