Jellied Cranberry Sauce with Juniper, Bay, Shallots, and Pepper

Name: Jellied Cranberry Sauce with Juniper, Bay, Shallots, and Pepper
Yield: Serves 12 (Makes about 2¾ cups)
Ingredients: 1⅓ cups (9⅓ ounces), sugar; 2 , shallots, chopped fine; 8 , bay leaves, broken; 2 tablespoons, juniper berries, lightly crushed; 4 cups sweetened, cranberry juice; 12 ounces (3 cups) fresh or, frozen cranberries; ¼ teaspoon, table salt; 3/4 teaspoon, pepper; ¼ teaspoon, vanilla extract

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Appears in Cook's Illustrated November/December 2021

Give thanks for customizable flavors and forms—and a touch of nostalgia.

SERVES12 (Makes about 2¾ cups)

TIME50 minutes, plus 5 hours chilling

Jellied Cranberry Sauce with Juniper, Bay, Shallots, and Pepper

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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