This is a recipe for those jellied cranberry sauce purists out there. It has only four ingredients, PLUS it couldn’t be easier to make. My picky-picky husband loves 100% jellied cranberry sauce, but it is a little too tart for me.
With the addition of a couple of medium sized Gala apples…..that “pucker-tart” cranberry taste is mellowed just enough…it is perfect…..and picky-picky husband likes it too!!
Whether you make half a recipe or a double a recipe, this is quick and easy. Did you know you can freeze jellied cranberry sauce? I just put the leftover sauce in the freezer. No need to defrost a big old container of it since it never really freezes hard, you can just take a scoop out and leave the rest in the freezer (GREAT tip for us empty nesters!!)
12 ounces (3 cups) fresh cranberries (frozen is OK)
1 1/4 cups granulated sugar
1 cup water
Wash and sort the berries, throwing away any light pink or mushy ones. If I’m using frozen cranberries, I don’t even thaw them.
Core (but don’t peel) 2 medium sized Gala apples. Chop fine in the food processor.
Put the cranberries, chopped apples, sugar and water in a heavy pot and bring to a boil(cover cooking cranberries with a splatter screen to reduce any mess). After it boils for a minute or so, turn the heat WAY DOWN to just a MILD simmer and cook for 20 minutes (stirring occasionally).
After 20 minutes, remove from heat and use something like the back of a spoon to PRESS the berries through a strainer and into a bowl. It takes a few minutes, but just keep pressing until all you have left, in the strainer, is skins and seeds (throw that part away).
Stir, the strained cranberry sauce,then chill in the fridge; sauce will thicken as it cools.