Jellied Cranberry Sauce

Growing up in Massachusetts, enjoying cranberries was practically required, like being a Red Sox fan or adoring the Kennedys.  And I do like cranberries; I like cranberry juice, I like a handful of dried cranberries, and I like Mama Stamberg's Cranberry Relish, which has always been the cranberry dish of choice at my Thanksgiving meals.

But I could never get behind the traditional cranberry sauce on most Thanksgiving tables.  For me, it comes down to not liking jello; it's the consistency more than the flavor.  But this year, I decided to go for it.  But I wasn't going to be opening a can of the stuff and plopping it down on a plate; that's not how we do things around here.  If I was going to do this thing, I was going to do it right.

Turns out it's really not that difficult at all.  You boil cranberries, sugar, and water, add some gelatin, and you let it set.  Pretty much your standard jello procedure.  And pretty much your standard jello result, too.  I'm glad I had the experience once, and I'm glad I felt decidedly meta by molding it in an aluminum can, but next year, it will be back to Mama Stamberg's for me.  However, if you don't have a strong aversion to jello, I'd highly recommend this version over the can.  You'll impress your guests in a way that nothing off the shelf ever will.

Jellied Cranberry Sauce
Makes about 2 cups

24 oz cranberries
1 1/2 c sugar
1 1/2 c + 1/6 c water
1 T unflavored gelatin

Bring cranberries, sugar, and 1 1/2 cups water to a boil in a large pot.  Stir until sugar has dissolved.  Reduce to a simmer, and cook, stirring occasionally, for about 15 minutes.

Pour mixture into a fine-mesh sieve and set over a large bowl.  Let liquids drain into bowl for half an hour.

Stir together gelatin and remaining water.  Let stand for a minute.  Bring half a cup of the cranberry liquid to a simmer in a small saucepan, and add the gelatin mixture.  Stir well.  Add back into the rest of the cranberry liquid.

Lightly oil your mold* and fill with mixture.  Cover with plastic wrap and refrigerate for at least 12 hours before unmolding.

*I used a clean can.  You can double the recipe and use a jello mold or bundt pan.