Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Jellied Cranberry-Cherry Sauce
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- Level: Easy
- Total: 25 min (plus 3-hour chilling)
- Active: 25 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 81 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 412 mg
- Level: Easy
- Total: 25 min (plus 3-hour chilling)
- Active: 25 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 350
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 81 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 412 mg
Ingredients
Directions
- Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
- Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.
