Jellied Cranberry Sauce III

[kirra]

Jellied Cranberry Sauce III

Ingredients:

2 cups cranberries
2 1/2 cups cranberry juice
1/2 cup sugar
3/4 oz unflavored gelatin

Preparation:

In a saucepan simmer the cranberries, 2 cups cranberry juice, and sugar for about 20 minutes, whisking occasionally, or until all of the cranberries have popped and left empty skins behind.

Meanwhile, sprinkle the gelatin over 1/2 cup cranberry juice to soften in a small bowl. Whisk the gelatin mixture into the cranberry berry mixture.

Strain this into a bowl or pitcher, mashing the pulp with the back of the spoon to release all of the juice and bits. Discard the leftover pulp/skins.

Pour into a gelatin mold or cupcake pan for individual servings. Refrigerate for at least 3 hours, unmold and serve as a side dish or a light dessert.

Notes:
If you are worried about your mold or pan sticking or if you have the type of mold that doesn't open on both sides, you might want to lightly spray with cooking oil.

Run under warm water for a couple of seconds if doesn't release right away. You could also make this the night before you are going to serve it.