cranberry sauce from Better Than Storebought
I have lost my copy of this book through divorce and have been asked to bring this cranberry sauce to a Thanksgiving dinner. I would rather not ask my ex for it , and I can't find it online. It is smooth, though not as smooth as canned and I remember liking it a lot. If anyone has a link or can paraphrase from the book, I'd be grateful.
Jellied Cranberry Sauce
1 pound cranberries, about 4-1/2 cups, stemmed and picked over
1 cup water
2 cups sugar
Chop cranberries medium-coarse. Bring to boil with water and sugar, reduce heat, cover, stir occasionally until berries are translucent, about 10-15 mins. Force pulp through finest disk of food mill, then through a strainer to remove seeds. If canning, bring to boil and fill 1/2 pint jars. If using immediately, store in fridge in nonreactive container.
This is a paraphrase. There's another recipe in the book that uses the pulp from making cranberry-orange juice which seems much chunkier and will be lacking the juice. I'll post if you want that one, too.