I mentioned a few days ago that there is a great debate in our house concerning cranberry sauce. I prefer whole berry, my husband prefers jellied.
I usually just by him a can of cranberry sauce. This year I decided to make it fresh.
You will notice that the recipe is basically the same as the one for the whole berry sauce. There are just a few added steps.
I have a great food mill made by Cuisinart. It is very simple to use and easy to put together. If you don’t have one, I recommend adding it to your kitchen equipment. There are so many uses!
The food mill pureed the cranberry sauce perfectly. It was super smooth and glistened nicely.
I left the cranberry sauce in the mold for two days. It really was ready in about three hours. I just like to make things in advance if I can.
I served the whole berry and the jellied cranberry sauces side by side at our dinner. I was surprised to see that it was about 50/50 as to which one people picked.
I will say that this molded sauce was 1000% better than the can. It really didn’t take a lot of time either!
MOLDED CRANBERRY SAUCE
2 Cups Water
2 Cups Sugar
4 Cups Cranberries
Boil water and sugar together for five minutes. Add cranberries. Boil, without stirring until all the skins pop. Process in a food mill or blender until smooth. Pour into oiled mold. Chill until firm.
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