I love this homemade cranberry sauce for the holidays! The fresh ginger gives it a nice kick. If you do not have a cranberry mold, you can use an empty can. Just follow the instructions as normal, but instead of pouring into a mold, pour into a well cleaned, empty can with the bottom lid left on. Remove as normal, and you will have a traditional canned cranberry sauce, with a much better flavor! This recipe was adapted from one in Bon Appetit.
2 cups water
Peel of 1 organic orange
2 cups fresh cranberries, rinsed
1/2 cup Florida Crystals or coconut sugar
1 tablespoon chopped fresh ginger
1 packet gelatin (Vegan gelatin is available, but we have never tried it it this recipe.)
2 tablespoons sliced cranberries
Simmer water, orange peel, cranberries, Florida Crystals and ginger in a large saucepan until cranberries split and the liquid is bright pink in color.
Sprinkle gelatin over 1/4 cup cold water in a medium bowl and let sit until soft, about 1 minute. Strain the cranberry mixture into the gelatin mixture, stirring to dissolve.
Pour into a 12 ounce mold and top with cranberry slices. Chill, stirring every 30 minutes until cranberries are suspended. (Note: I had to stir approximately 6 times to allow cranberries to set so allow a lot of time for this recipe. You can omit this part if needed).
Chill until the sauce is set, approximately 6-8 hours. Invert mold and serve. Enjoy and take pride in your homemade cranberry sauce!
Recipe and photo by Michelle