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Easy Thanksgiving Cranberry Sauce Recipe

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This recipe for Easy Thanksgiving Cranberry Sauce, by , is from Southern Comfort Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Chaffin
Added: Sunday, August 17, 2008


1 lb. fresh cranberries
1 c. plus 2 tbsp. sugar
zest of 2 oranges
2/3 c. fresh orange juice
pinch of salt
2/3 c. plus 2 tbsp. cold water
1 envelope unflavored gelatin

In a large saucepan over medium high heat, combine cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water and bring to boil. Reduce heat and simmer, stirring occasionally, until cranberries have burst, about 15 minutes.

While the cranberries are cooking, pour 2 tbsp. water into a small bowl. Sprinkle with gelatin. Let mixture stand until gelatin softens and swells, usually 5-10 minutes.

Spoon 1/2 cup juice from cranberries into gelatin and stir to dissolve. Then stir gelatin mixture into cranberry mixture, and pour into prepared mold.
Cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours, overnight is best.

To unmold, put chilled mold into large bowl of warm water so water reaches almost the rim of mold. Remove from water, and run a small knife or spatula around mold and invert onto serving platter.
Be gentle, but mold should easily lift out.




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