How would you rate Jellied Cranberry Sauce? Leave a Review. First, I need to admit that I will take a can of canned cranberry jelly shlurped straight from the can with the ridges still showing any day over whatever fancy-shmancy cranberry sauce one can concoct. That said, I haven't done the canned stuff in years because it's got high fructose corn syrup in it. This recipe was a trilling find for me because now I can make my own jellied cranberry sauce, no HFCS, and next year I may just mold it in a can so I can have the ridges too.
Look out. I ended up with twice the amount of liquid I didn't mind the leftover solids, we have chickens to feed that to, but it might bother some to toss it and I didn't double the gelatin or any other ingredient, for that matter I also didn't have a mold, so I just chilled in in a bowl and scooped it out at the table. Let's remember I'm going for the classy cranberry-sauce-in-a-can vibe.
Excellent cranberry flavor, perfect sweetness, perfect consistency. This looks lovely but prefer the taste of a chunkier cranberry sauce. Not very exciting for the amount of work and cranberries that need to go into it. The pulp from the berries cooked out and mingled with the gelatin to give the sauce kind of an apple-sauce-meets-jello texture that I wasn't too fond of. Good things about this recipe: 1 It needs to be made ahead, so it's not something you have to worry about on Turkey Day itself.
Not so hot things about this recipe: 1 The texture is pretty jello-ish, even if the presentation is attractive with the use of a nice copper mold.
I even jazzed it up with the addition of a bit of Grand Marnier. Still nothing to rave about. Yet it is beloved — not as a sauce, exactly, but as a food group of its own. Indeed, it is so different from the whole-berry version that many Thanksgiving hosts serve both, in two separate dishes, side by side.
And deep down, they are not so different after all: Whole cranberry sauce indeed involves whole berries. Jellied cranberry sauce goes through much the same process, but it is heavily strained, removing elements of nature — skin, seeds — that would impede its perfect silken texture. The history of cranberry sauce — in general, not jellied — goes back to indigenous people, who gathered the wild berries, using them for all sorts of things : textile dyes, medicines, cooking.
But it did not become a requirement of Thanksgiving dinners until General Ulysses S. Grant served it, alongside designated Thanksgiving turkey, to Union soldiers during the siege of Petersburg in Cranberries themselves, she points out, only grow in five states, even now: Wisconsin grows the most, followed by Massachusetts, New Jersey, Oregon, and Washington state. Also, British Columbia and Quebec. All of that is only context for what happened less than 50 years later: the introduction of canned jellied cranberry sauce, a testament to the possibilities of American ingenuity.
Cranberries are delicate fruits. Annabelle Smith at Smithsonian. During the long, cold winter months, they also require a period of dormancy which rules out any southern region of the US as an option for cranberry farming. Then in the very early s, Marcus Urann, a lawyer who abandoned his first career to buy a cranberry bog — and would go on to become one of the founders of what would become Ocean Spray — began canning the stuff as a way to sell the seasonal berry year-round.
The jellied log became available nationwide in Thanksgiving history was forever changed. Ocean Spray makes 70 million cans of jellied cranberry sauce, which Dignan observes amounts to one for every American family.
It is wildly more popular than canned whole-berry sauce; three cans of jellied are sold for every one can of whole-berry. Every jellied can requires cranberries. Making your own cranberry sauce is much easier than roasting your own turkey, or making your own stuffing, or baking your own pie. It should also have been the firmest, thereby retaining its shape the best once cooled. On the other hand, the cranberry sauce that was cooked for just three minutes should have been the most liquidlike, with whole cranberries visible, when it was being prepared, and it should have been the thinnest sample once cooled.
As you should have seen in this activity, jellied cranberry sauce which retains its shape can be made by cooking fluid cranberry sauce for a longer amount of time. This activity brought to you in partnership with Science Buddies. Already a subscriber?
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Knowledge awaits. See Subscription Options Already a subscriber? Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time. Sort by: Newest. Your recipe review has been submitted. If your review is approved, it will show up on the website soon. Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog.
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