A whole-fruit jellied cranberry sauce made with organic sugar (commercial jellied sauce is typically made with corn syrup) and flavored with Port wine or pomegranate juice – or try fresh orange juice for a citrus flavor.
• 1 bag (12 oz) whole fresh cranberries
• 1 cup organic sugar
• ½ cup water
• ½ cup Port wine or pomegranate juice or fresh orange juice
• 1 and ¼ tsp agar powder
• flexible silicone mold that will hold 2 cups liquid (such as used in non-dairy cheese making)
Place the silicone mold on a small plate.
Examine the cranberries and remove any stray stems. Rinse them and place in a medium saucepan (reserve a few cranberries for garnish if desired). Sprinkle the sugar over the cranberries and the agar powder over the sugar.
Add the wine (or juice) and water. Bring to a boil and then reduce to a simmer for 10 minutes, stirring occasionally. You may hear the berries audibly pop as they cook. Watch the cooking pot so the mixture doesn’t boil over.
Transfer the hot mixture to a blender. Cover and begin blending on low speed gradually increasing to high for 1 minute. If your blender doesn’t have variable speed settings, cover and hold the lid with a kitchen towel to prevent hot liquid from explosively erupting from the blender.
Transfer the mixture to the mold and let cool. Cover with plastic wrap and refrigerate for several hours or until thoroughly chilled and set.
Remove the plastic wrap and run a dull table knife around the perimeter to loosen the jellied sauce (be careful not to damage the mold). Invert a serving plate over the mold and then flip the two plates over to release the jellied sauce. Garnish with the fresh cranberries and a sprig of fresh mint if desired. Serve cold.