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|Condiments
Topics: Thanksgiving
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7 months ago jennifer
should this be covered before going in the fridge
7 months ago Meaghan Janker
I cover it, as suggested in step 5. Enjoy!
7 months ago asthmagirl
I cover it with plastic wrap!
7 months ago pvanhagenlcsw
Lovely dish. I used a food mill instead of a strainer and it worked perfectly.
over 1 year ago cheribarry
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.
over 1 year ago neighome
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.
7 months ago neighome
Experimenting with adding some heat this year. We'll see how it turns out.
over 1 year ago Rosie
Can anyone guess why mine didn't gel? It's been in the fridge for a day. Tastes delicious, though!
over 1 year ago asthmagirl
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.
over 1 year ago asthmagirl
I would also like to add that I cooked it longer than 10 minutes.
over 1 year ago Rosie
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.
over 1 year ago Claire de la Lune
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!!
over 1 year ago asthmagirl
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.
over 1 year ago Catherine Iino
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.
over 1 year ago Grace Stewart
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!
over 1 year ago Aderck
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.
over 1 year ago Catherine Iino
Is this stiff enough to be unmolded? And how many days in advance do you think it can be made?
over 1 year ago cosmiccook
I think I'll add some ginger root and start anise pod as well--I do like a flavorful sauce.
over 2 years ago Meaghan Janker
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!
over 2 years ago Rhonda35
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.
over 2 years ago Licia
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...
over 2 years ago oliveannie
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
7 months ago tiffany chen
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!
over 2 years ago asthmagirl
This is the best received dish I have ever made for Thanksgiving. My aunt came up to me and said that is the best she ever had... even better than our grandma's!
I highly recommend it exactly as is. I doubled the recipe to bring to make separate bowls of it.
over 3 years ago Willy
Is this something that can be canned?
over 3 years ago Janet L Davies
I just made this for our Thanksgiving dinner and it is amazing! I did not push it through a sieve, instead, I put it in my Vitamix until it was mostly smooth. It's really delicious, I love the woodsy flavor from the juniper berries. We got our juniper berries from Penzeys by the way.
over 2 years ago bobbieliz
I love the idea of using the Vitamix with this recipe.
over 3 years ago Regine
Is it too early to make it now so about 10 days before Thanksgiving, of course keeping it refrigerated?
over 3 years ago Kristen Miglore
Kristen is the Creative Director of Food52
I think you should be fine, if it's well-chilled and sealed. And that gives you plenty of time to sample too -- I'd recommend pouring some off into a separate vessel for that.
over 4 years ago GregoryBPortland
Nice idea.
Showing 30 out of 66 comments