Jellied cranberry sauce can be used in a wide variety of ways. It can be melted down and blended with fresh cranberries, orange peel and sugar for an amped up classic holiday treat. It can be shaken with the ingredients of a traditional cocktail (vodka martini, cosmopolitan, etc.) for an interesting twist or it can be frozen in cubes and used in place of ice in a punch bowl. Jellied cranberry sauce can also be turned into homemade cranberry juice with the addition of sugar and water.
Open the cans of cranberry sauce and blend them together with three quarts of water. Use the immersion blender, or by blend a small amount of cranberry jelly and water together in the regular blender. Pour the mixture into the stock pot, as you go.
Bring the mixture to a boil in the stock pot and stir constantly with the whisk to completely combine the jelly and water.
Reduce the heat to medium and taste the juice. Add more sugar or water if necessary, depending on your taste. Simmer for 10 minutes, or until all of the cranberry jelly has melted and combined with the water.
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Remove the pot from the heating element and allow it to cool before pouring it into the pitcher. Chill the juice well before serving.
Add citrus zest or spices to the mixture to alter the flavor slightly, if desired. Fresh cranberries can also be added to make the juice a bit more tart. If you use fresh cranberries, zest or spices, filter the juice before pouring it into the pitcher.