Traditional Cranberry Sauce (& Jellied)

Prep: 5 min Cook: 10 min Refrigerate: 2-3 days

Ingredients:

• 3 c (12 oz) fresh whole cranberries, washed & picked over
• 1 c sugar (reduced if using orange juice)
• 1 c water

Optional Ingredients:

• 1 whole cinnamon stick
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 orange, zested & juiced (should yield ab 3/4 c juice)

Directions:

1. Mix sugar & water in a saucepan, stirring to dissolve sugar.
2. Add cinnamon stick if desired & bring to a boil.
3. Add cranberries (allspice &/or nutmeg if desired) & return to a boil.
4. Reduce heat & continue cooking ab 10 min until berries begin to pop, gently stirring with a wooden spoon occasionally.
5. Remove from heat (add in orange juice & zest if desired) & cool completely at room temp.
6. Remove cinnamon stick & refrigerate.

For Jellied Sauce:

1. Cook berries in water & seasonings until softened & they mush easily.
2. Remove cinnamon stick & mash berries in the pot, using a fine strainer filter over a bowl or place berries in a food mill & mill until you only have the peels left.
3. Return sauce to the stove with sugar & cook for 1-2 min until sugar is dissolved.
4. Pour sauce into a lightly oiled mold & chill