Ruby Cranberry Gelée
I have discovered the ultimate cranberry sauce. The one that people who hate cranberries will say Hey, pass the cranberry sauce! But it’s not a sauce; it’s a gelée, and it’s heaven with a seductive wobble. This recipe comes by way of the Canal House Everyday Cookbook and as usual I had to tweak it a bit to substitute the cup of sugar with sweetener (diabetic-friendly). I used Half-Spoon this time rather than Splenda, but Splenda or an equivalent would work well stirred in at the very end.
Here’s the ingredient list and method that I used, which is based on the Canal House recipe. It makes about 2 cups or 500ml.
Canal House’s Cranberry-Port Gelée
1 cup ruby port wine
1 cup sugar or 1/2 cup Half-Spoon reduced sugar sweetener
1-1/2 tablespoons juniper berries
1 teaspoon black and pink peppercorns, although mixed works well, too
12-ounce/340grams fresh or frozen cranberries
Combine the first 4 ingredients into a medium-size pot, bring to a rolling boil and stir until the sugar is melted. Add the cranberries, reduce the heat to a simmer, and cook for 10-minutes until the berries are very soft and burst open.
Stir the lighter juice and the thicker liquid together well, and then pour into a glass bowl, and refrigerate until well set (a couple of hours).