Jellied Cranberry Sauce is not something that I was eating my whole life. My kids did have this sauce every Thanksgiving, for instance. My husband and I learned to enjoy it.

It is one of those dishes that both of us have not grown up with. It was rather strange to me that it was eaten with Thanksgiving Supper.

I must admit, we have never mixed sweet and savory together on one plate. At least not me. Although, cranberries are known well to go phenomenally with meat.

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I am still not able to combine it with my turkey or anything savory. Well, I just take a few tablespoons after a meal like a dessert or a palate cleanser.

It merely does not sit comfortably with my palate to mix it with other foods.

However, when it comes to side dishes, most people will agree that cranberry sauce at Thanksgiving dinner is a must.

With that being said, I really enjoy the taste, pleasant aroma, tartiness, sweetness and texture of cranberry sauce. Therefore, I have decided this year to develop jellied cranberry sauce.

Many people enjoy canned one, and I must say that it is really hard to replicate that stuff. I have tried it before, of course, many times when we were invited for Thanksgiving. However, we have never served it on our Thanksgiving table.

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My oldest son, Aleks, took upon himself to make his own. For the last 6 years, we have been traditionally hosting Thanksgiving dinners, and Aleks would make his famous cranberry sauce. It is very delicious, and everyone always enjoyed it.

My jellied version is incredible. I was wrangling with the idea if I should share this recipe because it is super easy. However, my blog got an EASY word in the title, so why not share it?

I understand that not everyone knows what they are doing in the kitchen. So I want to show future cooks and beginners how easy it is to pick up a pot or skillet and make food yourself.

Most of the time you got to use your instincts and taste buds, rather than sticking to the recipe, you know. Sample or taste the food, feel it, touch it, and see if you like it or not.

Even in my own house, I argue with my kids if something is seasoned enough. To me, it is perfect, but they always add extra salt. We all acquire unique tastes.

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Nevertheless, I hope you like this recipe. It does not take a rocket scientist to make it. Just follow simple guidelines and it will taste amazing.

Besides, you can make it in the glass container and serve it. I just thought it looked delightful when I made it in the large muffin tin. It seemed approachable since most people do have muffin or cupcake tins.

What was I thinking?! Well, In my defense it looked cute and it was not all that hard to take it out. Just dip the bottom in the hot water, take a butter knife and go around, then flip on the platter.

Garnish with extra oranges, fresh cranberries, and pomegranate. Perhaps, a few rosemary sprigs or any other similar herbs.

I made my own sugar cranberries. You just have to boil cranberries in one cup of water and 1/2 cup of sugar for 2-3 minutes. Take them out with the slotted spoon.

Allow them to cool down for 5 to 10 minutes, then dip into sugar. That’s it! A simple yet looks so decorative with cranberry sauce.

If you make my yummy Jellied Cranberry Sauce, this Thanksgiving or the next, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations and share them with everyone.

Yield: Makes 3 1/2 cups

Jellied Cranberry Sauce

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Must have a Thanksgiving side dish!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Chill Time 10 hours

Total Time 10 hours 20 minutes

Ingredients

• 12-ounce fresh or frozen cranberries, slightly thawed if frozen
• 1 1/2 - 2 cups of sugar
• 3 cups cold water
• 2- 1/4-ounce envelopes of unflavored gelatin (you may use other flavors if you wish)
• 1/4 cup orange juice
• zest of 1 orange
• 1 teaspoon allspice seasoning (it is a mixture of cinnamon, cloves, and nutmeg)

Instructions

1. Bring cranberries, sugar, and water to a boil in a heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 6-10 minutes depending on your stove.
2. Start pouring into a fine-mesh sieve set over a bowl and let stand until all juices have drained through about 10 minutes or so. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids or use them for muffins or similar. If you like it chunky then I would just mash it very well.
3. Take one cup of drained cranberry juice out then stir together gelatin and let stand about 60 seconds to soften and dissolve. After it dissolves combine it with the rest of the cranberry juice mixture. Mix it well.
4. Pour cranberry sauce into a lightly oiled mold/s and chill, covered with plastic wrap, until firmly set, at least 10 hours. You may use mason jars, glass containers with the lid or a decorative mold/s.
5. To unmold, run the tip of a thin, preferably butter knife between the edge of mold and cranberry sauce. Tilt mold sideways and tap the side of the mold against a work surface, turning it, to evenly break the seal and loosen cranberry sauce. You may dip the mold of the container in the hot water to loosen it up on the bottom.
6. Now, keep mold tilted, invert a platter over mold, then invert cranberry sauce onto a platter. If you are using mason jars, you could get smaller jars and serve each jar per guest as a serving size.
   

Notes

Cranberry sauce can be refrigerated in the mold for up to 2 days.

If you are low carb, and on a sugar-free diet, please use sugar alternative sweeteners.

If you do not have allspice seasoning, just mix together an equal part of cinnamon, clove, and nutmeg.

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When I was a little girl we always had roasted pretty much around this time of the year. I just loved Roasted Butternut Squash from the aroma to the taste itself.

Nothing was more pleasant than fire-roasted sweet winter squash, but that goes for pumpkin seeds and chestnuts too.

I am trying to find specifics kind of pumpkin here in the USA, but maybe I am not looking hard enough.

When I try to translate “Stambolka Tikva” it comes out as a “gourd”. As far as my search goes it should be white-grayish skin pumpkin, perhaps it’s Lumina. 

I am really not sure, because last time I ate that type of pumpkin was probably 20 years ago, but that aroma and the taste never ever left me.

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The next best thing is roasting any other winter squash to at least please my cravings.

I love talking about the health benefits of pumpkins and squash so here are some facts.

• In traditional healing, it’s recommended as a diuretic, people who are suffering from rheumatism, depression, gout, inflammation of the kidneys and bladder. Incredibly rich in vital antioxidants, and vitamins. It is great for obese people and diabetics, and those with a disease of the stomach.
• Pumpkins/squash is perfect for those that have inflammation of the ovaries and women in menopause. Pumpkins contain Zea-xanthin which is a natural anti-oxidant that has UV (ultra-violet) rays filtering actions in the macula lutea in the retina of the eyes. It helps protect from “age-related macular disease” (ARMD) in the elderly. The fruit is a good source of a B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin, and pantothenic acid. It is also a rich source of minerals like copper, calcium, potassium, and phosphorus.
• Pumpkin seeds and oil contains vitamins A, B1, B2, B6, C, D, E, K and minerals (calcium, magnesium, potassium, zinc, as the dominant mineral components).

Besides, that is so healthy, and now in season, I think this power fruit is incredibly tasty too. You can actually make a soup out of roasted squash or porridge.

If you try my version on how to make Roasted Butternut Squash please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much for all your support.

Yield: Serves 4

Roasted Butternut Squash

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Easy and tasty oven-roasted butternut squash.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Butternut Squash about 2-3 lb
• 1 tbsp. Pumpkin Spice
• 1 tsp. Ground Ginger
• 1/2 tsp. Salt
• 1 Tbsp. Brown Sugar
• 1 tbsp Butter

Instructions

1. Slice the squash in half, then, quartered it. Take the seeds out and peel the squash.
2. Cut squash into about 2-3 inch slices, then into equal cubes.
3. Preheat the oven on 400 degrees Fahrenheit.
4. Place cubed squash into a bowl and add all the ingredients above. Mix it all together so all the cubes could be equally coated.
5. Roast it for approximately 20 minutes, open the oven after 10 minutes and carefully stir squash so it doesn't burn. When the squash is tender it's done!
6. You may sprinkle more pumpkin spice on top as well as sesame seeds or any nuts available to you.

Notes

Place Butternut squash in the microwave for about 2 to 3 minutes on high to be able to slice it or peel it much easier.

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