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India Spiced Canned Cranberries

This Little Goat went to India
This Little Goat went to India

yields

6-8 side servings

time

5 hours, 20 minutes (includes chilling time)

active time

20 minutes

ingredients

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)

instructions

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.

Meanwhile, in a small bowl, whisk together the apple cider and gelatin. Allow to sit for 5 minutes, allowing the gelatin to bloom.

While cranberry mixture is still warm, but not scalding, add apple cider/gelatin mixture and stir to combine. Let cool slightly.

Pour cranberry mixture into cans, filling all the way to the rim. Allow to set in the refrigerator for at least 5 hours.

Once the gelatin has set, open the bottom of the can and push cranberry sauce out onto a plate.

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