“Canned” Cranberry Sauce

Canned Cranberry Sauce

Courtesy Stephanie Izard, executive chef/partner, Girl & The Goat, Little Goat and Duck Duck Goat, Chicago

This whimsical version of the Thanksgiving staple was created by Stephanie Izard, a James Beard Award-winning chef. Gelatin ensures a firm consistency, and cider vinegar adds a nice tart note to the flavor profile.

The Cranberry You Didn't Know
  • 1 pound fresh cranberries
  • 1½ cups sugar
  • 2½ tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup apple cider
  • 1½ teaspoons gelatin powder

Thoroughly clean four (6-ounce) tin cans, like those that hold tomato paste. These will serve as the molds for the cranberry sauce.

In medium saucepot, add cranberries, sugar, vinegar, salt, cinnamon and nutmeg. Over medium-low heat, cook until cranberries burst and mixture is fully combined, about 10 minutes.

In small bowl, add apple cider and gelatin. Let sit 5 minutes.

While cranberry mix is hot (but not scalding), add apple cider/gelatin mixture. Pour into cans up to rim. Refrigerate for at least 5 hours for sauce to set.

Once set, open bottom of can. Push gelatin onto plate. Serves 4.

Published on November 18, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net

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