Jellied Cranberry Sauce Bread Food

JELLIED CRANBERRY SAUCE

Steps:

• Place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to use.
• Wash cranberries; drain. Combine cranberries and water in a large stainless steel saucepan. Bring to a boil; cook until skins burst. Puree mixture and return to a clean saucepan.
• Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point. Discard spice bag, if using.
• Ladle sauce into a hot jar to within 1/4 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
• Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

CRANBERRY SAUCE (BREAD MACHINE)

Steps:

• Place all ingredients in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Select Jam cycle. Press start.
• Scrape the sides of the pan at 5 and 10 minutes into the cycle.
• Transfer cranberry sauce to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

SPICED JELLIED CRANBERRY SAUCE

Steps:

• Combine all ingredients, reserving a 1/3-cup of Cider, and bring to a boil in a heavy 5-qt sauce pan; stir until sugar dissolves.
• Reduce heat to a simmer; cook patially covered, stirring occasionally, until all berries have burst, 10-15 minutes.
• Remove cinnamon sticks, cloves, and Bay leaves.
• Pour into a large, fine-mesh sieve set over a large bowl, and let stand until all juices have drained through, about 30 minutes.
• Press solids if necessary, then discard.
• Stir gelatin and remaining cider together, and let stand 1 minute to soften.
• In a small saucepan, bring 1 Cup drained cranberry liquid to a simmer, then add gelatin mixture and stir until just dissolved.
• Add gelatin/cranberry mixture to remaining cranberry liquid, and stir well.
• Pour into a lightly oiled mold or bowl and chill, covered with plastic wrap, until firmly set, at least 12 hours.

JELLIED CRANBERRY SALAD

Steps:

• Dissolve Jello in hot water. Add cold water. Chill until partially set.
• Fold in the diced orange, pineapple, cranberry sauce and chopped nuts. Chill until firm.
• May use cream cheese on the top.
• Fills a 9-inch square pan.