Jellied Cranberry Sauce

Cranberry sauce is the long time side kick to turkey but the time has come for this tart delectable side dish to branch out.Use this version of cranberry sauce in quesadillas, on top of pancakes, in sandwiches and with pork or chicken.

This recipe is found on the Ocean Spray website. The cranberry sauce is very runny unlike the canned stuff found in the grocery store. I had to add extra sugar since the cranberries in the grocery store are never ripe enough. Try combining the cranberry sauce with the cranberry relish.

Source: Ocean Spray
1 cup granulated sugar
1 cup water
1 (12-ounce) package Fresh or Frozen Cranberries, washed and drained

Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon or pestal, frequently scraping the outside of the strainer, until no pulp is left.

Stir contents of bowl. Add sugar if needed and stir to dissolve. Pour into serving container. Cover and cool completely at room temperature.

Refrigerate until serving time.

Makes 1 cup.