YIELD: 6-8 side servings | TIME: 5 hours, 20 minutes (includes chilling time) | ACTIVE TIME: 20 minutes
this little goat went to india spiced canned cranberries

India Spiced Canned Cranberries


  • 1 lb. fresh cranberries
  • 1 1/2 cups granulated sugar
  • 3 tbsp apple cider vinegar
  • 1/2 tsp this little goat went to india
  • 1/2 tsp kosher salt
  • 1/2 cup apple cider
  • 2 tsp gelatin powder
  • 4 6-ounce tin cans, thoroughly cleaned (small tomato paste cans work great)


  1. Add cranberries, sugar, cider vinegar, India spice and salt to a small pot and stir to combine. Cook over medium-low heat, stirring occasionally, until the cranberries have burst and mixture begins to thicken, about 10 minutes.
  2. Meanwhile, in a small bowl, whisk together the apple cider and gelatin. Allow to sit for 5 minutes, allowing the gelatin to bloom.
  3. While cranberry mixture is still warm, but not scalding, add apple cider/gelatin mixture and stir to combine. Let cool slightly.
  4. Pour cranberry mixture into cans, filling all the way to the rim. Allow to set in the refrigerator for at least 5 hours.
  5. Once the gelatin has set, open the bottom of the can and push cranberry sauce out onto a plate.

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