Jellied Cranberry Sauce with Lemon and Rosemary

Name: Jellied Cranberry Sauce with Lemon and Rosemary
Yield: Serves 12 (Makes about 2¾ cups)
Ingredients: 1⅓ cups (9⅓ ounces), sugar; 3 tablespoons, grated lemon zest (3 lemons); 3 tablespoons, minced fresh rosemary; 4 cups sweetened, cranberry juice; 12 ounces (3 cups) fresh or, frozen cranberries; ¼ teaspoon, table salt; ¼ teaspoon, vanilla extract

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Appears in Cook's Illustrated November/December 2021

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SERVES12 (Makes about 2¾ cups)

TIME50 minutes, plus 5 hours chilling

Jellied Cranberry Sauce with Lemon and Rosemary

WHY THIS RECIPE WORKS

For homemade jellied cranberry sauce with a fresh, fruity taste and an alluring semitranslucent quality, we simmered fresh cranberries with cranberry juice, a modest amount of sugar, and salt. A touch of vanilla stirred in after cooking bro...

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