Perfect Jellied Cranberry Sauce
"A simple recipe for the non-chef"
Serves 6 | Prep Time 10 minutes | Cook Time 0 minutesWhy I Love This Recipe
As an alternative, whole berry cranberry sauce may be used, but slicing this is iffy. Enjoy!!!
Ingredients You'll Need
One 14-oz can of jellied cranberry sauce
Sharp can opener
Decorative serving plate
A few cranberries for garnish
Directions
Chill canned cranberry sauce overnight. With can opener, pierce a couple holes in both sides of top can lid, to let air in. Drain any liquid.
Turn can over into a bowl (to catch any extra juices) and remove the bottom lid with can opener.
Turn bottomless can back over onto serving dish. As sauce loaf slides out, lay it on its side gently on the serving tray.
With butter knife, cut the sauce loaf into slices (recommended 3/8 inch). Allow slices to fall onto each other, preferably fanned out decoratively per the picture on the front of the can.
Serve immediately, or refrigerate with cling-wrap covering until time to serve.
Pairs Well With
This is great on its own, but can also be used to moisten dry turkey white meat, or to dilute a stuffing that is not seasoned to your taste.
