Jellied Cranberry Sauce with Hard Cider
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 271
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 56
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 493
- Total: 1 hr (plus 2-hour chilling)
- Active: 30 min
Ingredients
1 12-ounce bottle hard cider
1 1/2 cups sugar
1 Granny Smith apple, cored and quartered
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
Kosher salt
1 pound cranberries, thawed if frozen
Directions
- Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
- Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
- Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.
Cook’s Note
Make the sauce up to 1 week ahead; cover and refrigerate.