Festive Jellied Cranberry Conserve
Elevate your holiday table with this Festive Jellied Cranberry Conserve, a delightful and intensely flavored cranberry sauce that will surpass any store-bought alternative. With a perfect balance of sweetness and tartness, this homemade conserve delivers a vibrant red hue and a luxurious texture that's sure to impress your guests. Ideal for Thanksgiving or Christmas, this sauce is a wonderful complement to roast meats, cheeses, or as a spread on sandwiches. This recipe is a breeze to make, but do plan ahead, as it requires chilling for 12-24 hours to set properly. Make it in a decorative mold for an extra special presentation. You'll adore this beloved holiday classic!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Cranberries
48 ounces (Frozen or fresh (thaw if frozen))
White sugar
3 1/4 cups (Granulated)
Cold water
3 1/3 cups (Divided)
Unflavored gelatin
2 tablespoons (Or three 1/4-ounce envelopes)
Red food coloring
2 drops (Optional)
Instructions
1
In a large saucepan, combine the cranberries, white sugar, and 3 cups of cold water. Bring the mixture to a boil while stirring gently to ensure the sugar fully dissolves.
2
Once boiling, reduce the heat to low and simmer the mixture, stirring occasionally. Continue simmering for about 15 minutes or until all cranberries have burst, releasing their juices.
3
Carefully pour the cranberry mixture into a large fine-mesh sieve set over a heat-proof bowl. Allow the juice to drain for approximately 1 hour, helping the process along by gently pressing the solids with the back of a spoon.
4
Once drained, ensure you have about 3 cups of cranberry juice, and discard any remaining solids.
5
In a separate small bowl, combine the unflavored gelatin with 1/3 cup of cold water. Allow this mixture to stand for about 2 minutes to bloom.
6
In a small saucepan, bring 1 cup of the strained cranberry juice to a gentle simmer. Remove from heat, and stir in the bloomed gelatin, mixing until fully dissolved.
7
Combine the gelatin mixture with the remaining 2 cups of cranberry juice, stirring thoroughly until well integrated.
8
Pour the cranberry liquid into a large glass bowl or a lightly greased mold, ensuring an even layer.
9
Allow the mixture to cool at room temperature for about 30 minutes before covering with plastic wrap.
10
Refrigerate for 12-24 hours until fully set and chilled. Delve into the deliciousness of your homemade Festive Jellied Cranberry Conserve!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Festive Jellied Cranberry Conserve?
It is a homemade, intensely flavored jellied cranberry sauce that offers a perfect balance of sweetness and tartness, serving as a superior alternative to store-bought versions.
Can I use frozen cranberries for this recipe?
Yes, you can use either fresh or frozen cranberries. If using frozen, ensure they are thawed before starting the recipe.
How long does the cranberry conserve need to set?
The conserve requires a chilling period of 12 to 24 hours in the refrigerator to set properly and achieve its luxurious texture.
Why do I need to strain the cranberry mixture?
Straining the mixture through a fine-mesh sieve removes the skins and seeds, ensuring a smooth, jellied consistency.
Can I use a decorative mold for this recipe?
Yes, pouring the liquid into a lightly greased decorative mold provides an extra special presentation for holiday meals.
How much sugar is required for the Festive Jellied Cranberry Conserve?
The recipe calls for 3 1/4 cups of granulated white sugar to balance the tartness of the cranberries.
Is the red food coloring mandatory?
No, the red food coloring is optional. It is only used to enhance the vibrant red hue of the conserve if desired.
How long should I boil the cranberries and sugar?
Bring the mixture to a boil and then simmer for about 15 minutes, or until all the cranberries have burst and released their juices.
What is the purpose of the gelatin in this recipe?
Unflavored gelatin is used to thicken the strained juice into a firm, jellied conserve that can hold its shape.
How much cranberry juice should I have after straining?
You should aim to have approximately 3 cups of strained cranberry juice for the gelatin to set the mixture correctly.
What should I do with the cranberry solids after straining?
Once you have pressed the juice through the sieve and collected it, the remaining cranberry solids should be discarded.
How do I 'bloom' the gelatin?
Combine the gelatin with 1/3 cup of cold water in a small bowl and let it stand for about 2 minutes before adding it to the warm juice.
Is this recipe suitable for Thanksgiving or Christmas?
Yes, it is specifically designed as a holiday classic that complements roast meats and festive table settings.
How do I ensure the gelatin dissolves completely?
Stir the bloomed gelatin into 1 cup of simmering cranberry juice after removing it from the heat, mixing until no granules remain.
How long should the juice drain in the sieve?
Allow the juice to drain for approximately 1 hour to ensure you collect enough liquid for the recipe.
Can I serve this with cheese?
Yes, this cranberry conserve is versatile and pairs excellently with cheeses as well as roast meats.
What total volume of water is used?
The recipe uses a total of 3 1/3 cups of cold water, divided between the initial boil and the gelatin blooming process.
Do I need to stir the mixture while it's boiling?
Yes, stir gently while bringing the mixture to a boil to ensure the white sugar fully dissolves.
Can this be used as a sandwich spread?
Absolutely, the smooth and jellied texture makes it a perfect spread for leftover turkey or ham sandwiches.
Should I cover the conserve before putting it in the fridge?
Yes, allow it to cool at room temperature for 30 minutes, then cover it with plastic wrap before refrigerating.
What type of sugar is best for this recipe?
The recipe specifies granulated white sugar for the best results in flavor and clarity.
How many ingredients are in this recipe?
There are 5 ingredients: cranberries, white sugar, cold water, unflavored gelatin, and optional red food coloring.
Can I use an envelope of gelatin instead of measuring tablespoons?
Yes, 2 tablespoons of unflavored gelatin is equivalent to approximately three 1/4-ounce envelopes.
Is it difficult to make this conserve?
No, the recipe is described as a breeze to make, though it does require advanced planning for the chilling time.
How much cranberry fruit is needed?
You will need 48 ounces of cranberries for this recipe.
Can I speed up the draining process?
Yes, you can help the juice drain by gently pressing the solids against the sieve with the back of a spoon.
What kind of container should I use for chilling?
You can use a large glass bowl or a lightly greased mold, depending on how you wish to serve it.
Why is it called a 'conserve'?
It is referred to as a conserve because it is a thick, fruit-based preparation often served as a condiment with savory dishes.
Does this recipe contain fat?
Based on the ingredients list, this cranberry conserve is fat-free as it contains only fruit, sugar, water, and gelatin.
How do I store the finished product?
Keep the conserve refrigerated until ready to serve to maintain its jellied structure.