Chef Stephanie Izard's "Canned" Cranberry Sauce
When it comes to cranberry sauce on Thanksgiving, people love to hear that sound when they empty their canned cranberry sauce onto a plate. You know what sound we're talking about and if you say you don't, we don't believe you. Canned cranberry is less-than-healthy, oftentimes made with high fructose corn syrup. Don't deny your family the beloved tradition of hearing that sound, but serve up a healthy, recipe of fresh cranberry sauce that you can add to your own BPA-free cans. This colorful recipe uses chef Stephanie Izard's Rub #2 from her The Flavor line. You'll be happy you made it; your guests will see and taste the difference.
Chef Stephanie Izard's Holiday "Canned" Cranberry Sauce Recipe
(Serving: 4 sides)
- 1 lb fresh cranberries
- 1 ½ cups sugar
- ½ cup apple cider
- 2 ½ T apple cider vinegar
- 1 ½ tsp gelatin powder
- ½ tsp The Flavor by Stephanie Izard's Rub #2
- ½ tsp salt
- 4 six-ounce tin cans, thoroughly cleaned (small tomato paste cans are great; BPA-free is better!)
- In a small pot add cranberries, sugar, cider vinegar, Rub #2 and salt.
- Allow to cook over medium-low heat until cranberries have burst and mix is fully combined, about 10
- In a small bowl add apple cider and gelatin. Allow to sit for 5 minutes.
- While cranberry mix is hot — but not scalding — add apple cider/gelatin mixture. Add to cans and fill all the way to the rim. Allow to set in refrigerator for at least 5 hours.
- Once set open the bottom of the can and push gelatin out onto a plate