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Jellied Cranberry Sauce
Appliance: Rice Cooker - 6 cup capacity and larger.
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This recipe is part of the Gluten Free Collection
Ingredients
   1 (12 ounce) bag cranberries
   1 cup sugar
   3/4 cup water
   Pinch of salt


Directions
Stir together all ingredients to the inner bowl of your rice cooker and push Cook button. Use simmer setting, if applicable. Cook, uncovered (if your rice cooker will operate with lid off), stirring occasionally, until cranberries burst and sauce begins to thicken, about 10 to 15 minutes.

Place a fine mesh wire strainer over a large bowl and fill it no more than halfway with the cranberry sauce. With the bottom of a ladle, or the back of large spoon, mash cranberries through the mesh, occasionally scraping the outside of the strainer. Repeat until all of the sauce has been strained, and only skins and seeds remain in strainer. Alternatively, process cranberry sauce through a food mill, fitted with its finest grating disks.

Stir cranberry jelly and transfer to a serving container. Cool to room temperature and then refrigerate for about an hour. Jelly will thicken as it cools.

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