Canal House's Cranberry-Port Gelée
Author Notes: A DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). Thanks to natural pectin in the cranberries, the gelée sets up all on its own, without gelatin or agar. Adapted very slightly from Canal House Cooks Every Day (Andrews McMeel Publishing, 2012) —Genius Recipes
Makes: 2 cups
-
1
cup port (or red wine or Madeira)
-
1
cup sugar
-
1
tablespoon juniper berries
-
10
black peppercorns
-
1
12-ounce bag fresh cranberries (about 4 cups -- frozen can be substituted)
- Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat.
- Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more.
- Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together.
- Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.)
- Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead.
- This recipe is a Community Pick!
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Fruit|Condiment|5 Ingredients or Fewer|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Fall|Winter
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Have been making it for the fourth year in a raw! Absolutely the best!
Just made this again; tasted it somewhat sweet so I added fresh juiced cranberries and some pulp to the mix--came out great! Started jelling almost before I finished putting it thru the food mill. I should have done a final fine sieve step to eliminate some of the tiny pulp residue but that would have reduced my overall amount. Since I use the cutest little cranberry William Sonoma Cranberry mold, needed what I had. For others, if you have extra cranberries, add a little extra to the pot to ensure it will gel! Added some Satsuma juice & peel, ginger slice, star anise and Grains of Paradise to what is already in the recipe.
Anyone notice any difference between using Tawny vs Ruby Port in this recipe, or does everyone just use the domestic stuff?
I usually use Merlot, with great success.
I have reviewed the comments and was wondering if there is a community agreement as to what to use for the alcohol? Are most people using the port?
i've used port and Madeira
Combination of port and red wine
should this be covered before going in the fridge
I cover it, as suggested in step 5. Enjoy!
I cover it with plastic wrap!
Lovely dish. I used a food mill instead of a strainer and it worked perfectly.
I made this for our Christmas turkey. It was delicious but mine didn't gel up either. I will certainly try it again but go the blender route to see if I can get it to gel.
I cooked mine for a full 10 minutes. I found it was gelling even before being removed from the heat. Borrowing the idea from Janet L Davies, I used a high power blender to liquify it, and then ran it through a sieve to remove the ground up spices. I chilled in an bowl with scalloped edges, and then unmolded it for serving. I thought is was terrific, and the star of my table. Will definitely be making this again.
Experimenting with adding some heat this year. We'll see how it turns out.
Can anyone guess why mine didn't gel? It's been in the fridge for a day. Tastes delicious, though!
I put mine in the fridge from the night before the past couple times I made it. Did you make sure to squeeze all the gel out until you cannot stand it anyone and then mix it up best you can? my friend once made it but added water when she cooked them which made that happen before.
I would also like to add that I cooked it longer than 10 minutes.
Thanks! I made a second batch, cooked it a bit longer and pressed more of the solids through the sieve. It is considerably thicker already and has only been in the fridge for a couple hours. It's super tasty--worth the mistake.
Is the alcohol all boiled out? I have a number of recovering alcoholics coming to my Thanksgiving this year and it's okay with them for me to serve number that *tastes* like it may be flavored with alcohol, but anything that has a percentage of alcohol still in it could set them off. Thanks!!
I find that the port flavor is subtle. I end up cooking it for close to 20 minutes, so I think cooking it a bit longer than 10 minutes will make it burn off more. Additionally. you don't put much on your plate! I think it would be fine.
Answering my own question--the answer is yes, you can unmold it. Mine came out very stiff. I put it through a food mill, as someone suggested. Very pretty.
I made one batch and added one star anise pod and several whole allspice berries. It is wonderful. Wish I had some slow-roasted boar to put in on. I'm going to try another batch without the anise and allspice, and add a bit of dried orange peel. It's like making grown-up candy!
Just made this and in the fridge for Thanksgiving. But I did lick the bowl and it is the best cranberry anything I've ever tasted. Can't wait till Thursday to eat it with the turkey.
Is this stiff enough to be unmolded? And how many days in advance do you think it can be made?
I think I'll add some ginger root and start anise pod as well--I do like a flavorful sauce.
LOVED!!!! This was the first year my family left the canned stuff untouched. I also added some crossed chipotle flakes, can't wait to finish the leftovers tonight!
Absolutely delicious! Followed the recipe, except I stirred in bits of orange at the end. Been eating what's left with chicken liver pate - a great flavor combination.
This is my third year of making this. It is so amazing and yet the taste is so subtle that many people find it hard to pinpoint exactly what makes it so rich and intense. I absolutely love it and make extra so I can have a lot of leftovers (which doesn't really work because of the competition to take it home!). I end up making batches of it throughout the year and using it for sandwiches (spread instead of mayo/mustard), on Brie crostini, with Brussels sprouts, as jam on toast in the morning... Need I say more? Amazing...
Made a Cranberry-Juniper Shrub/Vinegar syrup with the fruit solids after I strained out the sauce this year. Yum! Not really a recipe, but made a double batch of the original Port-Gelee and had a little over a cup of solids left, maybe a cup and a 1/4. Put it back in the pan and added 1.25 cups cider vinegar. Seemed like there needed to be more liquid to get all of the good stuff out of the friut so threw in some water too, maybe a cup? Added a little more sugar, 1/4 to 1/2 a cup, heated and strained again. Then reduced it till I liked the thickness and acid/sugar level. Planning to use it with bubbly water as a soda and in some cocktails. Maybe in a salad dressing too? Overall got another 2 cups of cranberry deliciousness out of this recipe
What a good idea! Can you provide your shrub recipe? The idea of reusing makes me feel a lot better than throwing out such good stuff!
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