Classic Cranberry Sauce

On thanksgiving, there tends to be a bright and vibrate red colored dish known as cranberry sauce or jelly. This dish has a great sweet and tart flavor that goes amazing with turkey. Most of the time it comes from out of a can, most likely with the imprint of the can still noticeable. This classic cranberry sauce recipe is so simple and easy that you will move away away from the pre-made stuff back to the much more flavorful version in this recipe. The hints of cardamon in the recipe really bring another level of flavor to the whole thanksgiving plate. Check out the recipe below in this post.

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Lightly coat a 4-cup mold or Bundt pan with nonstick spray. In a bowl, Stir gelatin and ½ cup warm water and let sit for 10 minutes until it starts to set.

Bring cardamom, bay leaves, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook over medium-low heat, stirring often to avoid scorching, until cranberries burst and juices begin to look syrupy, about 10 minutes. Remove from heat and pick out the bay leaves.

Stir in gelatin mixture until smooth. Slowly pour cranberry mixture into mold. Chill until completely set, at least 10 hours overnight preferred.

To remove from mold, dip the mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter. Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly. The cranberry sauce can be made 2 days ahead  covered completely and stored in refrigerator.

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