Place cranberries, sugar and water in a saucepan over medium low heat
12 ounces cranberries, 1 cup sugar, ½ cup water
Stir every few minutes until berries have popped and the sauce has thickened. Test by coating the back of a spoon with the sauce. Run your finger through the sauce on the spoon. If the sauce stays separated, it is done.
Place sauce in a fine meshed sieve over a bowl. Mash the berries and the sauce so it gets pushed through the sieve. You will have about ½ cup of seeds and skin left.
Pour strained sauce into a jelly glass. Cover and refrigerate for at least 2 hours or until fully cooled.
To serve
Remove from refrigerator and slide a butter knife around the inside of the jar. Slowly let cranberry sauce slip from the jar. If the sauce is resistant and doesn't want to slide out, dip the bottom of the jar in hot tap water for 30 seconds and try again.
Notes
Recipe yields 1 - 1 ¼ cups of sauce
Cook over low to medium low heat to avoid scorching
Stir berries often
Straining the berries takes a bit of patience. Use a heavy duty spoon, a spatula or the bottom of a soup ladle.
Be certain to scrape the bottom or outside of the sieve. A lot of strained pulp will cling to the sieve.
Place in a jelly jar for the cylindrical shape. Can also be place into a bowl, if prefered.
Make certain cranberry sauce is fully chilled before removing from jar
Use a knife to release the sauce. If sauce is sticking, dip end of jar into warm water for 30 seconds.
Flavor add-insIf you're looking to jazz up plain cranberry sauce you can add any one of these ingredients to the sauce while it is cooking. Remove before straining.
Cinnamon stick
Orange peel
Fresh rosemary
Fresh ginger
Nutritional value has been estimated at cutting the jellied cranberry sauce into 8 slices.