Jellied Cranberry Sauce
November 15, 2012 8:42PM
Jellied cranberry sauce is a popular Thanksgiving side dish. | Rich Hein~Sun-Times Media
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Updated: November 18, 2012 3:51PM
MAKES 2 CUPS
1 cup port wine
1 cup sugar
1 tablespoon juniper berries
10 black peppercorns
1 (12-ounce) bag cranberries
Combine wine, sugar, juniper and peppercorns in a non-reactive saucepan and bring to a boil. Add the cranberries and return to a boil. Reduce heat and simmer until berries burst and are soft, about 10 minutes.
Push berries through a wire sieve using a wooden spoon to push through all of the pulp and create a smooth sauce. Discard seasonings. (Can be done up to 3 days before serving. Put sauce into the serving bowl, cover with plastic wrap and refrigerate until serving; it will gel upon cooling.)
From: Canal House/House Beautiful
