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Jellied Cranberry Sauce
Appliance: Slow Cooker - all sizes (double recipe for larger units).
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This Classic recipe is Gluten Free and great for Pot Lucks
Ingredients
   1 (12 ounce) bag fresh cranberries
   1 cup sugar
   3/4 cup water
   Pinch of salt


Directions
Stir together all ingredients to the crock or inner bowl of your slow cooker. Cover and cook, stirring occasionally, until cranberries have burst, about 3 hours on High or 7 to 8 hours on Low.

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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