Cranberry Sauce (an LSCDL Recipe)

1 12 oz package whole raw cranberries
1 envelope (1 tablespoon) plain, unflavored gelatin
honey to taste (½ - ¾ cup)
1 cup orange juice[1]
 
Cook berries with ½ cup orange juice in double boiler until soft and split. Let cool slightly. Purée[2].
 
Add honey to taste.
 
Soften gelatin in remaining orange juice, then add to hot cranberry puree and mix well. Pour into mold, and chill, undisturbed, for twelve to twenty-four hours.
 
To unmold, turn cranberry sauce upside down, with a hand to catch it underneath. Dip under running hot tap water to release the sauce, and remove quickly. Slide the sauce onto serving plate and remove mold. Keep chilled until serving time.
 
Variation: substitute blueberries or other fruit.



[1] Legal white grape juice or water may be substituted if preferred.
[2] If fruit skins are still a problem, i.e., you are still peeling all your other fruit, it may be worthwhile to put the cranberries through a food mill or sieve, rather than simply puréeing them. Likewise for any small seeded fruit, such as raspberries. I use a Maverick grinder with a fine grinding plate which separates the majority of the skins out.

— Marilyn
    New Orleans, Louisiana, USA
    Undiagnosed IBS since 1976, SCD since 2001
    Darn Good SCD Cook
    No Human Children
    Shadow & Sunny Longhair Dachshund
    Recipe from Louisiana SCD Lagniappe (forthcoming)