My search for jellied cranberry sauce made it obvious that in my previous attempt, while it turned out to be useful and delicious, I used way too much water and should have added the sugar at the start for a jellied cranberry sauce. So, without further ado, here’s the recipe…enjoy!
Jellied Cranberry Sauce
Based on a yummy looking recipe found at: http://www.foodandwine.com/recipes/jellied-cranberry-sauce-with-fuji-apple, contributed by Melissa Rubel Jacobson
2-12 oz bags Fresh Cranberries
16 ounces Fresh Crabapples, stems and blossom ends removed
(or two large regular apples, peeled, seeded and chopped)
2 cups Sugar
1-1/2 cups Water
Combine all ingredients in a sauce pan and bring to a boil over medium-high heat. Reduce heat when the cranberries begin popping. Stir often and continue cooking until thickened, about 15 minutes total.
You can use a potato masher to break up the crabapples, once they soften.
Run sauce through a sieve or food mill to remove skins and seeds. (If using regular apples without seeds and peel, you can leave chunky, if you prefer.)
At this point, the sauce can be poured into a mold or container of your choice and refrigerated, well wrapped or in an airtight container, for up to two weeks. Alternately, the sauce may be canned for up to a year, following safe canning procedures. (3 to 4 half pint jars)
For canning, sterilize ½ pint jars and heat lids. Fill the jars to within ½” head space. Wipe rims with a damp cloth or paper towel to clean. Center lids on the jars and screw on threaded rings until snug. Carefully put jars in a water bath canner with enough boiling water in it to cover the jars by 2 inches. Boil for 15 minutes. Remove jars to a towel-lined counter and leave for at least 12 hours, for lid seals to harden. Remove rings and check seals. Refrigerate any jars that do not seal. Enjoy! To serve, dip the jar in hot water for several seconds to loosen the cranberry sauce from the side of the jar and tip out onto serving dish. Enjoy!