Did you know a whole bunch of my main courses make awesome side dishes for Thanksgiving? But who doesn't love a can of cranberries? It's a classic Thanksgiving staple. But if you're going for "healthy" they don't really measure up. Lucky for you, I have a recipe of my own for canned cranberries that are made with really good ingredients (plus a little gelatin) and formed in a can so they have the tell tale lines of the original.
CRANBERRIES IN A CAN
makes two cans
4 cups cranberry juice
4 envelopes gelatin
1 cup fresh cranberries
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
2 tablespoons sugar
Pour one cup of juice in a heat proof bowl and sprinkle gelatin over top. Set aside.
Put the remaining ingredients in a saucepan and bring to a boil. Boil five minutes until the cranberries begin to pop. Reduce heat and simmer 10 minutes. Pour hot cranberry mixture over gelatin mixture whisking constantly until gelatin has dissolved completely.
Divide mixture between two very clean 15 ounce cans. Refrigerate until set - at least four hours.