Jellied Cranberry Sauce Recipe
- 3 cups fresh cranberries (about 12 ounces)
- 2 cups freshly squeezed orange juice
- ⅔ - 1 cup raw honey (start with 1/3 and add 2 tbsp if it is still too tart. How much you need will vary depending on the sweetness of the oranges used in the recipe)
- 8 tsp grass-fed gelatin
- ½ cup cold filtered water
Blend cranberries, 1/3 cup honey and orange juice in a food processor until mixture is very smooth. Add additional honey if needed.
Place liquid in a pot and bring to boil. Reduce heat and simmer for 10 minutes, stirring frequently.
Remove liquid from heat and set aside. Add the gelatin to 1/2 cup water and let sit one minute, then add it to the cranberry mixture and stir until dissolved. Check for sweetness and add more honey if needed.
Pour into your mold and place in refrigerator until well chilled.
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg