Jellied Cranberry-Orange Sauce
By Susie Middleton
12 oz. (3 cups) cranberries, rinsed and picked over
1 cup granulated sugar
3 strips orange zest (each 1/2 x 3 inches)
1 whole clove
There's nothing that puts the finishing touch on a holiday spread like a vibrant-hued cranberry sauce, and once you've made it from scratch I bet that you'll never buy it again. First, combine fresh cranberries, sugar, orange zest, whole cloves and water in a saucepan and cool until the berries have mostly broken down and the liquid has thickened. While the mixture is still hot, force it through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk it well and then transfer it to a bowl or mold.
Cover and refrigerated it until it's firm. You can make the sauce up to a week ahead of time.
To unmold the sauce, invert it onto a small serving plate and shake it side to side until the sauce slips onto the plate.
Serve it chilled.
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Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
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