She Strengthens

Revamp Your Thanksgiving with a Twist on Classic Cranberry Sauce

A Delicious Detour from Tradition

As a child, I was fascinated by the jellied cranberry sauce that graced our Thanksgiving table. The way it held its shape, the satisfaction of slicing into it, and the fact that it didn’t turn my plate into a mess were all major selling points. As an adult, I still appreciate the idea of jellied cranberries, but I wanted to take it to the next level. By adding a touch of gelatin to the recipe, I achieved the perfect balance of texture and flavor.

A Recipe Fit for a Feast

This cranberry sauce is not only a game-changer for your Thanksgiving dinner, but it’s also an excellent addition to your leftover sandwiches. With its unique blend of flavors and textures, it’s sure to become a new family favorite.

Yield and Prep Time

• Yield: 6-8 servings
• Difficulty: Easy
• Total Time: 2 hours 30 minutes

Ingredients

• Cooking spray (optional)
• 12 oz fresh or frozen cranberries (about 3 cups)
• 1 cup granulated sugar
• 3/4 cup water
• 1 (3-inch) cinnamon stick
• 2 1/4 teaspoons unflavored gelatin
• 1 1/2 teaspoons finely grated orange zest (from 1 medium orange)

Step-by-Step Instructions

Preparing the Mold

Place a fine-mesh strainer over a medium heatproof bowl and set it aside. If you plan to unmold the cranberry sauce, spray a 1-1/2-cup bowl, ramekin, or decorative mold with cooking spray and set it aside.

Cooking the Cranberries

Combine the cranberries, sugar, 1/2 cup of the water, and the cinnamon stick in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the berries start to fall apart and the liquid has thickened slightly, about 10 minutes.

Extracting the Liquid

Remove and discard the cinnamon stick, then pour the cranberry mixture into the strainer. Rinse out the saucepan and set it aside. Using a rubber spatula, push on the cranberry solids and scrape the underside of the strainer until all of the liquid has been extracted; set the liquid aside. (You should have about 1 cup.) Discard the contents of the strainer.

Softening the Gelatin

Pour the remaining 1/4 cup water into a small bowl. Sprinkle the gelatin evenly over the surface and let it stand undisturbed until it softens, about 3 minutes (it will start to look wavy and wrinkled).

Combining the Ingredients

Return the strained cranberry liquid to the clean pan and stir in the gelatin mixture and orange zest. Place over low heat and whisk continuously until the gelatin has dissolved and no longer feels grainy, about 2 minutes. (Do not let the mixture simmer or the gelatin will not set properly.)

Setting the Sauce

Transfer the mixture to the prepared mold and refrigerate until set, at least 2 hours. To unmold, dip the mold into warm (not hot) water for about 10 seconds. Run the tip of a knife or rubber spatula between the jellied sauce and the mold to loosen the edges, then invert onto a serving dish. Return to the refrigerator to refirm if necessary, about 20 minutes.