Cranberry-grape jelly for meat
Votes: 1
Time: 40 minutes plus setting time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Cranberry jelly is a sauce commonly served with turkey or other poultry and meat in America. This version is made with cranberries (fresh or frozen) and red grapes, along with grape juice, sugar, a little butter, and a couple of bay leaves to add a spicy kick to the tart-sweet sauce. Because cranberries are high in pectin, you don't need gelatin for this jelly. Simply let the berry puree set in the refrigerator and serve, cut into neat slices, or straight from the container in which the jelly set. You can make it a few days ahead and refrigerate it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp unsalted butter
- 1 cup seedless red grapes
- 2 bay leaves
- 450 g cranberries, thaw if frozen
- 1 and 3/4 cups sugar
- 0.5 cups of grape juice
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Recipes with similar ingredients: grape, cranberry, grape juice, bay leaf
Cooking the dish according to the recipe:
- In a medium saucepan, melt the butter over medium-high heat. Add the grapes and bay leaf and cook, stirring occasionally, until the grapes begin to burst, 3-5 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 and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 20 minutes. If the berries haven't begun to burst after 15 minutes, gently mash them with a spatula.
- Discard the bay leaf. Transfer the cranberry sauce to a blender and blend until smooth. Strain through a fine-mesh sieve into a 2-liter container. Place a piece of plastic wrap directly on the surface of the sauce and refrigerate for at least 3 hours. Can be stored for up to 1 week.
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