Jellied Cranberry Sauce–spicy or not
Servings Prep Time
10servings 10minutes
Cook Time Passive Time
15minutes 4hours
Servings Prep Time
10servings 10minutes
Cook Time Passive Time
15minutes 4hours
Ingredients
Instructions
  1. Place the cold water in a bowl. Sprinkle the unflavored gelatin over the top of the water to soften—do not stir. Let this sit while the cranberries are cooking.
  2. In a plan, place the cranberries, orange zest and juice, chipotle sauce, water and sugar; stir well. Bring to a near boil; reduce the heat to a simmer and cook for about 15 minutes or until the berries have popped and the cranberries are mushy.
  3. Use a potato masher or other utensil to mash the cranberry mixture into a mash with chunks of pulp in it. While it is still warm, stir in the gelatin mixture. Stir well; the heat will dissolve all of the bits of gelatin.
  4. If using a mold, very lightly spray the mold. If there’s too much oil, use a wadded paper towel to absorb the excess.
  5. Spoon the cranberry mixture into the mold or cups—a small gravy ladle works very well.
  6. Set on the counter to cool to room temperature. Chill well, at least 4 hours.
Recipe Notes

Tip: Have this made well in advance and unmold it to have it ready. If it melts too much, you could still have time to re-chill it and try unmolding it again.

Kathy’s notes:  Look for chipotle chilies in adobo sauce in the Mexican food section of your grocery store.  I like Embasa brand.  I use this very sparingly, only about a tablespoon at a time.  Here’s how I save and use the entire can:  dump the chilies and sauce into a food mill or press through a strainer to get out the seeds and skin. If you have a Vitamix or high-speed blender, just blend it until pureed.

Measure one tablespoon of the puree into each section of an ice cube tray and freeze (it will stain the tray red—I have one that I use just for this).  When frozen, put the cubes into a freezer bag and label.