Homemade Jellied Cranberry Sauce

The other day a friend mentioned that her neighbor delivered some fresh from the bog cranberries to her (how lucky is she to live by the cranberry bogs with such generous neighbors!).  Anyway, my mind immediately went to one of my favorite fall treats--homemade cranberry sauce.  Only three ingredients and so tasty!


Homemade Jellied Cranberry Sauce

~2 Cups cranberries (fresh or frozen)
~3/4 Cup water
~1 Cup sugar

Wash cranberries.  Place in a saucepan with the water.  Boil the berries until the skins burst.

Puree the cranberries and water in a blender or food processor.  Place puree back into pan and add sugar.  Boil mixture for about 5 minutes (you want to reach the gel point--see below).

Pour mixture into bowl or mold. Cover with plastic wrap and chill until set.

*For a spicy cranberry sauce, add 1/2 tsp. cinnamon, a pinch of ground cloves and a pinch of nutmeg to the puree (or to taste).  I love the spicy version!

~To test for gel point:  Place a small amount of the sauce on a well chilled plate and stick in the freezer for a minute or two.  The mixture should be set and not runny.  You can run your finger through it and it will stay separated.

*If you want a softer sauce, boil for less time, for a firmer sauce boil an extra minute.

-We love this served with roasted chicken or turkey!