My family loves that jellied cranberry sauce that has the can marks on it. It’s mostly high-fructose corn syrup of course. I figured out a recipe that is healthier than the canned stuff. It gets its sweetness from frozen concentrated apple juice If you’re counting calories, this makes about 200 calories per cup, (about 25 calories for 2 tablespoons) instead of the 419 calories per cup in the canned cranberry sauce. Even my husband, who distrusts that homemade cranberry sauces could ever measure up to the canned stuff, thinks this one tastes good.
When I was a little kid back in the day in the 50s and 60s, jello dishes were all the rage. I wish I had an old-fashioned jello mold to pour this in. I suppose I could pour it into an empty can to get the can marks! But I poured it into small cups and dessert dishes, to place on each corner of the table.
Make this at least the day before Thanksgiving, so the gelatin has time to set.
Pour ¼ cup cold water into a small non-reactive pot, such as stainless steel or glass. Sprinkle the gelatin over it and stir. Add the apple juice concentrate and heat until the gelatin dissolves. Stir in the cranberries.
Let cool until you can handle the liquid without burning yourself, about 10 minutes.
Pour mixture into a blender and run it on liquefy for a few minutes.
You can refrigerate the sauce in the bowl or in a jello mold. You can even pour it into a can to get the can marks.