This recipe was passed on to me from my cousin Catherine who originally got it out of a Seventeen magazine of all places. It does include jello, and i may play with it this year to omit that non-real ingredient and replace it with actual pectin or some homemade jam.
I have done some fiddling with it a bit and find it a super easy, delicious recipe, can be served right away warm, a day late refrigerated, or refrigerated then warmed back up – it’s great any way and is a good compromise between jelled or lumpy cran sauces as it’s a little bit of both.
- 1 bag cranberries (about 3 cups fresh)
- 1/2 cup sugar – white and brown mixed
- 1 cup water
- 1 diced apple (honeycrisp or another sweet variety)
- 1 packet sugarfree jello – i use raspberry or cran/raz
- 1 cinnamon stick
- dashes cloves
Simply bring the water, spices and chopped apple to a boil. Cover and simmer until apples are soft and add the cranberries and sugar and cook until they are the amount of softness you like – i wait for some berries to start popping and some to start cooking to mush, but stop before too many lose their integrity – about 5+ minutes. You can continue to simmer with a lid on up to 30 minutes for a smoother sauce. Remove from heat, add the jello, stir and place in serving dish. You’re done! Stick it in the fridge, on the counter, or the serving table. Easy as you please.
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