JELLIED Fresh CRANBERRY SAUCE (with sugar or sugar-free)
1 bag cranberries (fresh or frozen)
2 cups water
3/4 cups white sugar or regular white Splenda (not baking blend)
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
About 1/4 tsp. orange essence or extract (optional)
1-1/2 TB Knox unflavored gelatin (about 1-1/2 little packets)
1 cup water ~or~ 1 cup orange juice
***
Bring 2 cups water, cranberries, nutmeg, cinnamon and sugar/Splenda to a boil in a large saucepan (medium heat) ~ until the cranberries start popping. Once they boil, reduce the heat and simmer for 20-30 minutes (until the water reduces down).
Meanwhile, whisk together the Knox unflavored gelatin and 1 cup water (or orange juice) in a bowl.
Let it “bloom” for a few minutes..
Pour the bloomed gelatin into the cranberry mixture and stir well. Add the vanilla and optional orange flavoring. Mix well and pour into a large glass container (It fits perfectly into a 32-oz or 1 qt. pickle jar). TIP: Put a long metal spoon or knife in the jar before you pour the hot cranberry mixture in. This will keep the jar from breaking!
Refrigerate for at least an hour or 2 ~ with the TOP OFF of the jar! It should set up and become jelled. Keeps for several weeks in the refrigerator.
TIP:
If your family insists on jellied cranberry sauce with RIDGES (from the can), you can pour your homemade sauce into a couple of clean cans ~ let it set up in the refrigerator ~ then push it out and slice it.