Back
Appetizers & Sides

Homemade Cranberry Sauce


Print

Ingredients

2 small glass jars or empty, cleaned cans, approx. 350 ml (12 oz) each

1 L (4 cups) Patience Fruit et Co Fresh Cranberries

1 ml (¼ tsp) ground cinnamon

0.5 ml (⅛ tsp) ground nutmeg

Pinch of ground cloves

250 ml (1 cup) white sugar

250 ml (1 cup) sweet apple cider

6 sheets gelatin or 1 pouch (8 g) unflavoured gelatin

Preparation time 5 min + 12 hours of refrigeration
Cooking time 15 min Portions 2 cans

Cranberry sauce is part of our culinary tradition. You would be surprised how quickly its made with results far tastier and more nutritious than store-bought versions. For putting your taste buds in a Holiday mood, nothing surpasses comforting, slowly-infused spices like cinnamon, nutmeg and cloves.

Ingredients

2 small glass jars or empty, cleaned cans, approx. 350 ml (12 oz) each

1 L (4 cups) Patience Fruit et Co Fresh Cranberries

1 ml (¼ tsp) ground cinnamon

0.5 ml (⅛ tsp) ground nutmeg

Pinch of ground cloves

250 ml (1 cup) white sugar

250 ml (1 cup) sweet apple cider

6 sheets gelatin or 1 pouch (8 g) unflavoured gelatin

Print

Steps

  1. In a pot, bring all the ingredients to a boil except gelatin. Let simmer over medium-high heat, stirring regularly, until cranberries burst and sauce thickens. Remove from heat.

  2. Strain sauce or use a food mill to remove skins and cranberry pits. Add the gelatin previously bloomed in water (according to package directions) and mix well. Pour mixture into an empty, clean can or small glass jars. Cover with plastic wrap and chill at least 12 hours.

  3. Run a knife blade between the can and the jelly. Unmould and serve.

Recommendations

If the sauce seems too thick, thin it with a dash of water. If you’re having difficulty unmoulding the jelly, simply bore a small hole in the bottom of the can using a can opener. A burst of air should break the vacuum effect and help unmould the jelly easily without removing the whole bottom.

Cranberries are small fruits naturally rich in pectin. Your sauce will set even if you don’t add gelatin. However, you will find it harder to shape as desired or to unmould it as an easy-to-slice log.

Thanks to our collaborator

Science & Fourchette

Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.

Visiter blogue

Une filiale de Fruit d'or

Privacy policy

Discover our next contest

by subscribing to our newsletter

Thank you

You will recieve a confirmation
email soon

Switch language and region