Ingredients
Equipment
Method
Cook and burst the berries
- Bring cranberries, sugar, and water to a boil over medium-high heat, then reduce to a steady simmer and cook for 10 minutes until all the berries burst. Visual cue: the mixture looks thick and the berries split open throughout.
Strain for a smooth gel
- Press the hot mixture through a fine-mesh strainer, scraping to push all the pulp through, and discard the skins. Visual cue: you should end up with a smooth, glossy ruby puree.
Finish the puree
- Return the strained puree to the pot with lemon juice and salt, then boil for 3 to 4 minutes while stirring. Visual cue: it turns slightly more opaque and coats the spoon lightly.
Mold and chill until firm
- Pour the hot sauce into a lightly oiled mold, loaf pan, or clean can. Visual cue: the surface settles level with a shiny, even color.
- Chill at least 6 hours or overnight until firm. Visual cue: the gel jiggles only slightly and holds its shape when unmolded.
Unmold and slice
- Run a knife around the edge, invert onto a plate, and slice. Visual cue: clean rounds reveal a tight, jellied texture with no syrup pooling.
Notes
For the cleanest slices, chill the molded sauce until fully set (overnight works best) and lightly oil your mold so it releases easily. Store covered in the refrigerator for up to 5 days; freeze yes—wrap tightly and freeze up to 2 months, then thaw in the fridge. Dietary swap: for a lower-sugar version, use a 1:1 sugar substitute (choose one that measures like sugar) to keep the gel stable.