Jellied Cranberry Sauce

3 cups sugar

2 ¼ pounds (3 12-ounce bags) cranberries


Combine the sugar and 3 cups of water in a large, heavy pot. Heat until the sugar dissolves. Add the cranberries, bring to a boil, and simmer, stirring constantly, for 18 to 20 minutes, or until thick. Puree in a food mill using the finest disc. If the puree has seeds, strain it through a fine mesh sieve to remove them. Transfer to jars and let cool to room temperature. Cover and refrigerate overnight, or until set.

Makes a large batch, about 7 cups. This sauce is less sweet than the ubiquitous canned stuff, and it’s also slightly softer. If you’d like a thicker sauce suitable for molding, simply cook it a few minutes longer. Keeps for several days tightly sealed in the refrigerator.