Sauces, Brines, Broths, Condiments, Dips, Side Dishes, Snacks And Appetizers, Vegetarian
2- 2 1/4 pounds cranberries
3 cups sugar
1 tablespoon lemon juice
1/2 cup water
pinch of salt
Mold that can hold about 1 quart of gel
Lightly spray your mold with cooking spray.
In a saucepan, on low, combine cranberries, sugar, lemon juice, pinch of salt, and 1/2 cup water. Bring to a rolling boil.
Turn heat to medium low and cook 30-35 minutes, or until the cranberries are broken down and the mixture starts to thicken, stirring frequently.
Work as much as you can through a sieve into a bowl, leaving only about 1 cup of solid waste.
Put remaining cranberry goo into your mold and use a spatula to spread it out.
Refrigerate at least 3 hours. If you are making the jelly ahead, leave it in the mold and plastic wrap the top. Refrigerate until ready to un-mold.
Put a plate on the mold, flip, then ease the mold off the gel. If it doesn't easily come out, put the mold in hot water for a few seconds.