Homemade Jellied Cranberry Sauce

Directions

• Put cranberries into large saucepan or small stock pot. Add orange juice, nutmeg, clove, and Grand Marnier (if using).
• Bring to a simmer over medium-high heat.
• Cover the pan, and reduce heat to low to maintain a simmer for 5 minutes.
• Now smash the berries with a potato masher or wooden spoon. They don’t need to be 100% mashed at this time.
• Put the lid back on and simmer another 5 minutes.
• Using an immersion blender or standard blender, puree everything very thoroughly until very smooth.
• Strain the sauce through a fine mesh strainer to make it even smoother, pressing the sauce through the strainer with the back of a spoon.
• Stir in the sugar. Return pan to stove and cook over medium heat, stirring frequently to prevent scorching. Once the sauce reaches a a low simmer, cook for 3 more minutes – still stirring regularly.
• Return lid to pan and let it sit at room temperature for awhile until the sauce cools.
• Transfer it into a wide-mouth mason jar or deli container. Cover the jar/container with a lid, and place in the fridge and allow to chill overnight.
• Enjoy!