Jellied orange cranberry sauce, just like Grammi made it
By Santa Ynez Valley Star Staff · Tue Mar 17 2020
By Vida Gustafson
Contributing Writer
I didn’t grow up with cranberry sauce. My introduction to it came from my grandmother-in-law, who would eventually have to make double and triple batches for our family gatherings over the holiday season.
We would heap the bright, tangy sauce on everything from leftovers to grilled cheese sandwiches. I’ve even found certain members of my household eating it out of the container with a spoon in the middle of the night as if it were ice cream.
Grammi didn’t leave her recipe anywhere we could find it, but we do know she used fresh cranberries and frozen orange juice concentrate. I’ve made a few batches of sauce now, trying to reverse engineer her recipe and I judged my success by how long the sauce remains uneaten in the refrigerator. I love the presentation and fun of an old-school aspic salad ring and have set my sauce with agar-agar, a jelling agent made from seaweed, making it kosher and vegan.
Ingredients