A question about a recipe: Canal House's Cranberry-Port Gelée

Kristen is the Senior Editor of Food52

added 6 months ago

Oh no -- that's not right. Every time, mine have set up to the same consistency as the canned stuff within a few hours. I wonder if you didn't mash the pulp through as aggressively as I did, leaving some of the pectin behind? It should still taste good, hopefully!

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Lindsay-Jean is a Contributing Editor of Food52.

added 6 months ago

Hey Dan, you're not alone! I was all excited about Food in Jar's cranberry sauce in a can (http://www.foodinjars.com...) and the same thing happened to me, liquid cranberry sauce instead of a molded cranberry jelly. I'm thinking I undercut the cooking time, so will be trying that again this week along with Kristen's suggestion for more aggressive mashing!

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mainecook61 added 6 months ago

It set up nicely for me. However, I found a food mill faster and much more efficient at sieving the pulp, as opposed to pushing it through a sieve with a rubber spatula.

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I like the aggressive mashing suggestion and the food mill variation. I wondered if using wine versus port would make a difference. I used a cabernet but I wonder if the sugar content in port would make a difference. I will try the port next time. For sure, it tastes wonderful!

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