Jellied Cranberry Sauce Gets Saucier

No Thanksgiving dinner would be complete without that tube of jellied cranberry sauce served straight from the can! But if you want to mix up ye olde tradition, puts some sauce in that sauce! Here’s how to create a boozy cranberry gelatine – with ridges and all!

• 4 envelopes of Knox® unflavored gelatin
• 1/2 cup of cold cranberry juice
• 1/2 cup of vodka
• 3 cups of heated cranberry juice
• Blue and red food dye
• Sugar – optional
• Two emptied 14 oz cans

STEPS:

• Boil 3 cups of cranberry juice
• Sprinkle 4 packs of Knox® gelatine into the 1/2 cup of cranberry juice and the 1/2 cup of vodka – and let stand for at least 1 minute
• Combine heated cranberry juice to gelatine mixture
• Add sugar (optional) if you want the cranberry sweetened
• Add blue and red food dye drops to give it a more traditional purple jellied cranberry color
• Stir until gelatine has dissolved then pour into cans
• Refrigerate for 3 hours

To remove — put cans in warm water (but not covering the top of the cans) for about 20 seconds so that they will slide out more easily.

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