Jellied cranberry sauce

17 Jan

Jellied cranberry sauce

  • 2 bags fresh cranberries
  • 1 1/4 c. water
  • 1 lemon, zested
  • 1 1/2 c. sugar
  • 1 1/2 c. jonagold apples, peeled and finely chopped

Add cranberries, water, apple, and lemon zest to a pot.  Cover and cook over medium heat for about 15 min. or until berries are soft and mush easily.  Place them in a food mill or strainer over a bowl.  Mush berries through strainer to remove skins (takes a bit of time and effort).  Discard the skins and return the sauce to the stove and add the sugar.  Stir until sugar dissolves, simmer about 1-2 min.  Chill the sauce, for a few hours, in whatever lightly-oiled mold you want (muffin tin, bread loaf pan, etc…).

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