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Jellied Cranberry Sauce with Rosemary and Honey
Makes approximately 3 cups.
Ingredients
- 24 ounces cranberries fresh or frozen , about 6 cups
- 1-1/2 cups raw honey
- 1 cup dry white wine
- 1 sprig rosemary 7 to 8 inches
- 1-1/4 cups pure water
- 1/2 cup pure cranberry juice or cold water
- 1 tablespoon sustainably-sourced gelatin (certified glyphosate-free)
Instructions
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Place cranberries, honey, wine, rosemary, and water in a large saucepan and bring to a boil.
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Stir, then reduce heat to medium-low and simmer, stirring occasionally, until the berries have burst, 7 to 8 minutes.
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Place a colander over a large bowl and line with cheesecloth.
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Pour the cranberry mixture into the colander and let sit until all the juices have drained, about 15 minutes.
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Compost the solids. Measure the liquid in the bowl -- you should have about 2 cups.
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Either reduce the liquid by simmering or add water if the liquid is inadequate.
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Meanwhile, very lightly grease a glass mixing bowl with a 3 to 4 cup volume, just enough to create a thin sheen on the inner surface of the mold.
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Pour the cold cranberry juice into a small saucepan and sprinkle the gelatin over.
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Let stand 3 to 4 minutes to soften.
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Then, over very low heat, warm the mixture just until the gelatin is dissolved.
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Pour the gelatin into the cranberry liquid, stir, then pour into the prepared bowl.
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Skim off any bubbles or foam.
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Cool to room temperature, then cover and refrigerate for at least 12 hours until fully set.
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Invert if desired.