Molded Cranberry Sauce

Molded Cranberry Sauce

  • Prep: 15 min
  • Cook Time: 35 min
  • Total: 50 min
  • Serving: 16

Serve Molded Cranberry Sauce on a decorative and festive plate.


  • 4 cups sugar
  • 8 cups cranberries, washed and sorted
  • 2 tablespoons orange peel, grated
  • dash salt


  1. In a 6 quart kettle, combine sugar with 4 cups water; bring to boiling, stirring to dissolve sugar. Let boil uncovered 10 minutes to form a syrup.
  2. Add cranberries, orange peel and salt to syrup. Bring back to boiling; boil uncovered 20 minutes or until thickened and cranberries are clear and have popped.
  3. Pour into a 2 quart mold. Let cool at room temperature 1 hour. Refrigerate until well chilled at least 5 hours or overnight.
  4. To unmold: Loosen edge of mold with sharp knife; invert on serving plate; shake out. Refrigerate.


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