Cranberry Jelly

[ncorrigbl]

I am looking forward to Thanksgiving and planning my menu. One daughter is vegan, and il like to make clear cranberry jelly (like the can!) but without gelatin. I have apple pectin, but don't know how to properly use it.

Any help would be hugely appreciated

Thanks

Heather

[ruthcooks]

You do not need gelatin for cranberries, they thicken themselves. Cook 2 C. water and 4 C. (1 lb.) washed cranberries until they come to a rolling boil. You want all the berries to pop. Add 2 C. sugar and bring to a boil again. Strain through a food mill, or run through a sieve. If you want to mold it, boil longer, 5-10 minutes.

If you want whole cranberry sauce, boil the water and sugar first.

My mother used to make both kinds for Thanksgiving.

[ncorrigbl]

Every time I've made the jellied kind, it is too soft. I want to be able to mold it in a pretty ring and slice that sucker!

[Panaderia Canadiense]

Then just boil it longer. I use the same recipe as Ruth does, and I've found that (at my altitude at least) an extra 10-15 minutes of cooking after the sugar stage, until the sauce coats a metal spoon and sheets reluctantly (it should be crazy sticky) gives me a gel that will set up perfectly.

[Lisa Shock]

Every time I've made the jellied kind, it is too soft. I want to be able to mold it in a pretty ring and slice that sucker!

You aren't cooking it long enough. The pectin takes time to develop. Also make sure that you're using enough sugar, if you decide to reduce the amount of sugar in a cranberry sauce recipe you'll be decreasing the power of the pectin which needs sugar and acid to gell. Here's a video:

http://dinersjournal.blogs.nytimes.com/2011/11/18/why-wont-my-cranberry-sauce-gel/

[ncorrigbl]

Thanks!