Comments on: Jellied Cranberry Sauce

By: Jessica

Jessica — Sat, 20 Feb 2010 17:58:14 +0000

Thank you so much for this recipe! I LOVE the canned stuff, but I am cutting all high fructose corn syrup. After looking at about 50 recipes online, all with chunks, I finally found yours – truly jellied! THANK YOU again!

By: Jessica

Jessica — Sat, 20 Feb 2010 17:57:40 +0000

Thank you so much for this recipe! I LOVE the canned stuff, but I am cutting all high fructose corn syrup. After looking at about 50 recipes online, I finally found yours! THANK YOU again!

By: mellers

mellers — Tue, 01 Dec 2009 08:17:15 +0000

If you’re looking to do something a little special, you might try using a nice silicone mold in the shape of leaves and pumpkins for Thanksgiving, or snowflakes or something else Christmas-y for Christmas.

Also, with regards to Shari’s comment, you might try replacing the water in the recipe with reconstituted rasberry juice from concentrate–that might work for Cran-Raspberry sauce

By: Chloe Hardy

Chloe Hardy — Tue, 24 Nov 2009 17:29:55 +0000

Cranberries will turn sour if cooked too long. Three minutes is all that is needed to cook the berries

By: Shari

Shari — Tue, 10 Nov 2009 05:51:37 +0000

I am loooking for a cran-raspberry sauce recipe. Can anyone help?

By: Cassie

Cassie — Tue, 03 Feb 2009 06:33:57 +0000

I am so happy that I have found your recipe! I am going to have a big party this December to celebrate my tenth Wedding Anniversary and I want to have a very festive winter type of menu which will include turkey, roast beef and wierdly enough lasagna. What is better to cleanse a pallet than some yummy cranberry sauce? Nothing! I have never even heard of HFCS before, so that makes me even happier to have found your recipe! I am going to love to serve, hopefully beautiful, individual quantities instead of having to buy umpteen cans and ending up with this lumpy messy mush. By the by, my party will be for around 120, so I will be multiplying your wonderful recipe by 20!
Thank you so much for sharing this with the world! I’m very appreciative!

By: hakucho

hakucho — Sat, 29 Nov 2008 00:57:41 +0000

Thank you so much for showing me how to make your wonderful cranberry sauce! It was a big hit on my Thanksgiving table…I will never buy the can stuff again :) It was really easy (gelled perfectly) and tastes soooo much better!

By: carol

carol — Thu, 27 Nov 2008 16:45:10 +0000

have been trying to make jellied sauce for years, but it never jells. Always says loose. Maybe it’s the proportion of water – you seem to use less than calls for on the bag. Also, if I add the skins, will it still “jell”. I have been grinding it in a blender, as opposed to straining. Mine tastes good, just never get that jello/mold shape.

By: staci chembars

staci chembars — Tue, 25 Nov 2008 22:47:18 +0000

omg…..i absolutly lovvvvvvvvvve jellied cranberry sauce

By: Lindy

Lindy — Mon, 14 Jul 2008 15:22:02 +0000

WHOOPS! Sure wish there was an edit so I could go back and fix my typos. A comma should go between killer and therefore and bok should be book.

Thanks again, Lindy