Homemade Cranberry Sauce
Danny Kim
“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor
Recipe information
Yield
8 Servings
Ingredients
1 orange
2 cups fresh cranberries, plus 2 Tbsp. sliced fresh cranberries
½ cup sugar
1½ tablespoon chopped fresh ginger
1 packet gelatin
Preparation
Step 1
Peel orange; save flesh for another use (or eat!). Simmer peel, cranberries, sugar, ginger, and 2 cups water in a large saucepan until cranberries split and liquid is bright pink, 8–10 minutes.
Step 2
Sprinkle gelatin over ¼ cup cold water in a medium bowl; let sit until softened, about 1 minute. Strain cranberry mixture into gelatin, stirring to dissolve. Pour into a 12-oz. mold; top with sliced cranberries. Chill, stirring every 30 minutes, until cranberries are suspended. Chill (do not stir) until set, 6–8 hours.
Nutrition Per Serving
Calories (kcal) 52 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 8 Dietary Fiber (g) 0.5 Total Sugars (g) 7 Protein (g) 0 Sodium (mg) 0
