A cranberry sauce that people will want to eat! It's packed with citrus for a sweet, refreshing flavor that perfectly balances a heavy Thanksgiving meal. This recipe uses gelatin to give it extra body.
Prep Time15mins
Cook Time20mins
Chill Time6hrs
Total Time6hrs35mins
Course: Side Dish
Cuisine: American
Author: Mandy Jackson
Ingredients
1(12 ounce)bag of cranberries(fresh or frozen will work)
1 3/4cupssugar
1medium Granny Smith apple,peeled and diced
1orange,zested and juiced
1lemon,zested and juiced
1(1/4 ounce envelope)unflavored gelatin
Directions
Combine the cranberries, sugar, and 1 cup of water in a medium saucepan. Bring to a gentle boil over medium-high heat and cook until the skins begin to burst - about 5 minutes. Reduce to simmer. Stir in the apple, zests, and juices and cook 15 more minutes, until cranberries and apples are completely softened. Remove from heat.Place 1/2 cup of water in a bowl. Sprinkle gelatin over top and let soften for 1 minute. Stir into the cranberry mixture until gelatin dissolves. Cool completely, and serve chilled.
Notes
This will firm up the longer it's chilled. For optimal texture, I recommend making at least two days in advance to allow it to fully set.Leftovers will keep in the fridge for up to two weeks. Cranberry sauce can also be frozen for up to 3 months.
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