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By Helen Witty and Elizabeth Schneider
Published 1979
One fruit is used but different personalities emerge in these two versions of an American classic. The Cranberry Jelly, made with extracted juice, is tender, translucent, quite sweet; the Jellied Cranberry Sauce, on the other hand, is tart, dense, assertive, with a distinct fruit-pulp texture. Both can be unmolded for serving, and both are too good to reserve for Thanksgiving and other feasts; try spreading either one on toast, for instance, or serving it with the Sunday bacon and eggs. And—a not insignificant point—making these jellies costs only a small fraction of the grocery-store price for canned jellied sauce.
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