Cranberry gelatin recipes8/14/2023 ![]() Or get creative and use a gingerbread house mold or a snowflake mold to make it unique and spectacular. You can see it in action in our pistachio nut cheese recipe. Jelly in a bundt moldĪ little more festive would be to use a silicone bundt mold. So what do you plan for Thanksgiving dinner? Check out our 35+ vegan thanksgiving recipes if you need more delicious ideas for the festivities. Turn it upside down and slide it onto a plate. When it sets, take a butter knife and go around the rims gently. Take a regular tin can (maybe that had canned fruit and not spicy beans) or a jar and pour the hot cranberry sauce into it. If you want to re-create it, you don’t need a fancy mold. The cranberry jelly was often eaten from a tin can or plunked down to look like a reddish jiggly tin can with ridges. A chinois strainer or a food mill also works. Do you need a unique strainer? → We use a regular fine-mesh strainer.So prepare your mold in advance, as you will not have time to search for it later! Unlike starch, where you can see the mixture thickening immediately, you will not see any changes in texture with agar-agar during this 5-6 minutes. This means you should heat any liquid with agar-agar over medium-high heat for 5-6 minutes. How to use agar-agar? → Like any other thickener, it also requires heat to activate it.Since we are a vegan blog, we prefer to use plant-based thickeners like agar-agar powder. However, add extra pectin, gelatin, or other types if you require jelly consistency. Why do you need a thickener? → Cranberries usually have natural pectin, making a great sauce or jam without any thickener.You can see that agar-agar acts fast in a couple of minutes. Pour it into a silicone mold of your choice. ![]() Bring it to a boil and simmer for 5-6 minutes on medium-high heat to activate the thickener. Add agar-agar powder to the strained or unstrained cranberry sauce.We love to make yummy peanut butter and jam sandwiches using this quick cranberry jam. In this case, agar-agar will only be able to thicken the sauce to a perfect jam consistency. If you want cranberry jam, you can skip straining and go directly to thickening.Push the pulp gently but firmly against the inside of the strainer with a wooden pestle or rubber spatula. If you prefer to make cranberry jelly, get a fine-mesh strainer and strain it directly on top of the saucepan, you used to separate the pulp from the juices.You need to decide here if you want to make jam or jelly. Blend it with a hand blender as smoothly as you can.Take a tall and thin container and pour the cooked cranberry sauce into it.Bring it to a boil and simmer for 5-6 minutes until the cranberries are soft.Take a saucepan and add soaked/dried cranberries, water, and cane sugar.If you have sweetened, oil-coated craisins, we recommend soaking them in hot water for 5 minutes to wash away their sugary, oily coating.If you buy unsweetened ones with no preservatives or added oil ( like this one), you don’t need to do any preparations.□ You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post. If you don’t prepare your mold in advance, you may not have a chance to look for it once you get the mixture off the stove. Thickener → We used agar-agar powder since it is the fastest thickener I have ever used.Sweetener of your choice → We prefer to use cane sugar, coconut sugar, or maple syrup.Dried cranberries → We recommend unsweetened ones with no preservatives or added oil ( like this one here).If you want to make cranberry jelly or jam at home, you need only three ingredients and 5 minutes of cooking time. By subscribing, I consent to receiving emails.
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