Jellied Cranberry-Grape Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 307
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 75
- Dietary Fiber
- 4
- Sugar
- 68
- Protein
- 1
- Cholesterol
- 5
- Sodium
- 424
- Total: 40 min (plus chilling)
- Active: 15 min
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
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.