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Cranberry Sauce Or Jelly

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Ingredients
  Cranberries 1 Pound
  Boiling water 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Salt 1 Pinch
Directions

Pick over berries, removing stems and discarding all soft ones; wash and drain.
Put into saucepan with the water, cover, and boil briskly for 10 minutes.
If a smooth jelly is desired, rub berries and juice through a sieve or food mill; if whole berries are preferred, this is not necessary.
Add the sugar and salt to the puree or to the unsieved berries and continue cooking until sugar is entirely dissolved, about 4 minutes.
Serve either hot or cold.
The pureed sauce may be poured into a 4-cup mold and will jell on cooling; it should be unmolded to serve.
3 1/4 cups sauce or 3 cups jelly.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Cranberry

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1756 Calories from Fat 5

% Daily Value*

Total Fat 0.59 g0.91%

Saturated Fat 0.05 g0.25%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 276.9 mg11.5%

Total Carbohydrates 455 g151.7%

Dietary Fiber 20.9 g83.5%

Sugars 418 g

Protein 2 g3.5%

Vitamin A 5.4% Vitamin C 100.6%

Calcium 4.8% Iron 6.5%

*Based on a 2000 Calorie diet

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Cranberry Sauce Or Jelly Recipe