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Helen Witty

Jellied Cranberry Sauce

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Preparation info
  • Makes

    2

    half pint jars
    • Difficulty

      Easy

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home
Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Ingredients

  • 1 pound cranberries (about 4½ cups), stemmed and picked over
  • 1 cup

Method

  1. Grind the cranberries or chop them medium-coarse in a food processor, using the steel blade.
  2. Combine the cranberries, water, and sugar in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the fruit is entirely translucent, 10 to 15 minutes.
  3. Force the pulp through the finest disc of a food mill, then pre

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