get up , I always eat Thanksgiving dinner with my friends ’ families since my own family never celebrated it — not because they were n’t thankful on that day , but because it was never a part of our Southeast Asian refinement .
So when that fourth Thursday roll around every November , I could n’t wait to share in the classic American holiday .
I loved watching the tremendous entranceway of the Meleagris gallopavo , steaming spicy from the oven and being chip at up at the table . I loved the green bonce casseroles with French deep-fried onions , the marshmallow - glazed sweet potatoes , and specially the Marie Callender ’s pies . ( Pecan was my darling . )
But most of all , I loved the cranberry sauce that came out of a can . It was so fun to see the wiggly , jiggly relish scooped out of the can in one patch , plunked into a swear out sweetheart , and sliced into individual rounds .
I still get nostalgic for that shape cranberry jelly , even though I now make my own and my palate has shifted to fancy cranberry sauces with powdered ginger and bourbon and other delight .
I gauge it ’s the shape that I ’m most fond of , being absolutely cylindrical with its signature ridges , and its appearance on the dinner party mesa always brings me back to some of my best-loved puerility memories .
These day , I stress to last out off from gamey fructose corn syrup as much as I reasonably can , so entrepot - bought cast cranberry sauce is no longer an option on my Thanksgiving menu .
Did you know?The famed ( or ill-famed ) jellied cranberry sauce “ log ” from a can is most favor by American consumer , tot 75 percentage of all cranberry sauce sales each year . It wasinvented in 1912by cranberry bog owner Marcus L. Urann , who sought to stretch out ( and maximise ) the short selling season by terminate his bruised cranberries . By 1941 , tin cranberry sauce became commercially uncommitted across the country and is still a Thanksgiving staple fiber to this day .
But in the spirit of the vacation , I think it would be fun to uprise that red jelly in a can — by making a wise , wholesome jelly that ’s simplymoldedin a can .
The flavors are fairly traditional , with orange succus to sweeten the tartness of the cranberry . I like to add a touch of cinnamon bark and nutmeg for warmness , but the spicery are optional .
Even the can is optional ; if you need to make a non - molded cranberry jelly to spread on biscuits , simply pour the sauce ( once it ’s been roil ) into jar and refrigerate until curing .
The jars ( pint or half - pint ) can also be processed in a boiling water bath for 10 minutes ( though people at higher altitude will need to make readjustment to the time as necessary ) . If you ’re new to dwelling house canning — and even if you aren’t — be indisputable to train out these test - and - true , freshly updatedcanning tipsthat will streamline your process .
revealing : If you snitch from my clause or make a leverage through one of my golf links , I may receive charge on some of the product I recommend .
Homemade “Tin Can” Molded Cranberry Jelly
Makes 1 ( 15 - ounce ) can
Ingredients
3 cups cranberries1 2/3 cups sugar2/3 cup orange juice1 tablespoon low - sugar pectin ( optional , see eminence below)1/4 teaspoon ground Ceylon cinnamon tree ( optional)1/8 teaspoonful ground nutmeg ( optional )
eminence : Cranberries contain enough natural pectin to colloidal gel on their own . But if this is your first time making a shaped jelly and you desire to make certain you get a good circle , you’re able to add a little pectin to this formula as a fail - good . ( I likeBall RealFruit Pectin . )
Instructions
In a medium pot over average - high heat energy , combine all of the ingredients and bring to a full rolling boil , stir frequently to keep scorching .
Once the cranberries have burst and the sauce has inspissate into a kettle of fish - like consistency , about 15 minutes , remove the pot from heat .
Press the cranberry through a food for thought manufactory ( meet with its finest screen ) or a ok mesh sieve ( with a spoonful ) to sift the sauce of any semen and mush . You should be left with a fair smooth , syrupy sauce .
stream the cranberry sauce into a neat , empty , 15 - ounce can . ( You ’ll want to recycle a can that antecedently contained a modest nutrient , like noodle or Zea mays , lest you need Texan chili - flavored jelly ! )
Let the sauce cool to room temperature , then refrigerate overnight until the gelatin is set .
When you ’re quick to serve up , gently extend a butter tongue around the sides of the jelly to loosen it from the mold . prove to keep the knife as close to the can as possible so you do n’t inadvertently shave off the ridges .
escape from the jelly lumber out onto a serving dish and see if your Edgar Guest can sample the difference !
More cranberry recipes for your Thanksgiving table :
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CalphalonTri - Ply Stainless Steel 4.5 Quart Saucepan| BallRealFruit Pectin| OXOGood Grips Food Mill| OXOGood Grips 8 - Inch Fine Mesh Strainer| 365 Everyday ValueOrganic Cannelini Beans
Cranberry sauce out of a can holds a sure nostalgia for most of us . This formula offers a healthier , Zea mays sirup - free version that you may make at home , pure with shaped ridges from an aluminium can !
Notes
Cranberries contain enough natural pectin to gel on their own . But if this is your first time making a wrought jelly and you require to ensure you get a good solidification , you may add a small pectin to this formula as a fail - secure . ( I likeBall RealFruit Pectin . )
Did you make this recipe?
This post updated from an article that in the beginning appeared on November 22 , 2015 .
View the Web Story on“tin can ” molded cranberry jelly .
