Cranberry Cider Jello Sauce
Votes: 1
Time: 1 hour plus setting time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The tart, fruity flavor of this sauce is enhanced by the piquancy of allspice and black pepper added during simmering. The sauce is made with cranberries and tart Granny Smith apples, which are simmered in alcoholic apple cider and then strained through a sieve. Thanks to the high pectin content of the cranberries and apples, the sauce will thicken as it cools, taking on a jelly-like texture. It's an excellent accompaniment to holiday meats or poultry. The sauce can be refrigerated for up to a week.
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 bottle (0.33 ml) of alcoholic cider
- 1.5 cups of sugar
- 1 Granny Smith apple, cored and quartered
- 1 teaspoon allspice peas
- 0.5 tsp black peppercorns
- 450 g cranberries, thaw if frozen
We recommend
Recipes with similar ingredients: apple cider, apples, cranberry, black pepper, allspice, apple pectin
Cooking the dish according to the recipe:
- In a medium saucepan, combine the cider, sugar, apple, allspice, black peppercorns, and 1/2 teaspoon salt over medium heat. Bring to a boil and simmer, stirring once, until the apple begins to break down and the liquid thickens, 20-25 minutes.
- Add the cranberries and cook, stirring and skimming off any foam, until the berries burst, 6-8 minutes. Let cool slightly, then transfer to a blender and blend until almost smooth.
- Strain through a medium sieve into a bowl, pressing down on the solids; smooth the surface of the sauce. Let cool for 30 minutes, then cover and refrigerate for at least 2 hours. You can make the sauce in advance and store it in the refrigerator, covered, for 1 week..
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