Jellied Cranberry-Grape Sauce

Name: Jellied Cranberry-Grape Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon unsalted butter; 1 cup red seedless grapes; 2 bay leaves; 1 pound cranberries, thawed if frozen; 1 3/4 cups sugar; 1/2 cup grape juice; Kosher salt

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Level: Easy

Total: 40 min (plus chilling)
Active: 15 min

Yield: 6 to 8 servings

Level: Easy

Total: 40 min (plus chilling)
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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1 tablespoon unsalted butter

1 cup red seedless grapes

2 bay leaves

1 pound cranberries, thawed if frozen

1 3/4 cups sugar

1/2 cup grape juice

Kosher salt

Directions

Melt the butter in a medium saucepan over medium-high heat. Add the grapes and bay leaves and cook, stirring occasionally, until the grapes begin to split, 3 to 5 minutes. Add the cranberries and stir to coat. Add the sugar, grape juice, 1/2 cup water and a pinch of salt.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. (If the berries aren’t bursting after 15 minutes, gently smash with a spatula.)
Discard the bay leaves. Transfer the cranberry sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 2-quart dish. Press a piece of plastic wrap directly onto the surface and refrigerate until set, at least 3 hours and up to 1 week.