Allow a couple of days in the fridge to thaw before using.Remember the old-fashioned gelatin salads with embedded mystery fruits and vegetables that great-aunts inevitably brought to Thanksgiving dinners? Well, I’ve found one of those old recipes. You can also freeze homemade cranberry sauce in an airtight container for up to 3 months. Leftovers will keep for up to two weeks in the fridge. Use it instead of jam as a cake filling.Make a delicious yogurt parfait with it for breakfast.Use it as a condiment for leftover turkey sandwiches.Make it an appetizer! Spread it on crostini with cheese or put it on your next cheese board.WHAT TO DO WITH CRANBERRY SAUCE WHEN IT'S NOT THANKSGIVING I'd recommend making it at least two days ahead for optimal texture. The longer it's refrigerated, the firmer it gets. (I'll let you imagine how disastrous this unmolding was.)īut it was even better! There's just enough gelatin to thicken it up, without turning it into a solid block. I'd been envisioning a charmingly retro cranberry display gracing our Thanksgiving buffet, but discovered upon unmolding that I had not used enough gelatin to achieve the necessary firmness. In truth, I had been attempting a cranberry mold when I first made this. It won't be so firm that you'll be able to slice it, so fear not if you have nightmares about the log that is the canned variety! It's slightly jellied - just enough to give it some body. This cranberry sauce has the best flavor, but I think my very favorite thing about it may be the texture. Transfer to the fridge to cool completely. Allow it to soften for about a minute, then add it to the hot cranberry mixture and stir until the gelatin dissolves. In a separate bowl, sprinkle a packet of gelatin over water. Simmer it all together for about 15 minutes, until the fruit is softened. After about 5 minutes, add in diced apple, orange zest + juice, and lemon zest + juice. This recipe calls for fresh cranberries, but frozen will work just as well.Ĭombine cranberries in a saucepan with sugar and water and bring to a boil. If you're volunteering to take something to a Thanksgiving get together, this is probably the easiest thing! It comes together in about half an hour, can be made DAYS ahead, and travels really well. It is sweet with the tiniest bit of tartness from the cranberries bursting with refreshing citrus and just a little bit jellied. You will probably want it in your life even when it's not Thanksgiving. Plus! It's a nice colorful break in a very beige meal.Īnd this one is GOOD. A little burst of something sweet, citrusy, refreshing, and cold. It is the perfect counterbalance to the otherwise very heavy Thanksgiving meal. All the savory turkey and potatoes need a little bit of sweet. The fact that people even let it take up precious real estate on their plates is a true nod to tradition.Īllow me to defend cranberry sauce. How can it possibly compete with a delicious roasted bird or creamy mashed potatoes or (my favorite) the crispy cornbread dressing. Cranberry sauce can be so sad coming from a can. I made this cranberry sauce for our big family Thanksgiving last year and it solidified its place as my thing to bring to Thanksgiving for probably the rest of my life.Īnd cranberry sauce is not even that popular! In an informal survey that I've been casually conducting for the past 5 years, when asked what is your least favorite part of the Thanksgiving meal? one of the more popular responses is: 'cranberry sauce.' This recipe uses gelatin to thicken it and give it a slightly jellied texture. A cranberry sauce that people will want to eat! It's packed with fresh orange, lemon, and a hint of apple for a sweet and refreshing accompaniment to heavier meals.

Cranberry gelatin recipes