Sara’s Jellied Cranberry Sauce

This tastes like essence of cranberry. To unmold it, dip mold in warm water for about 10-15 seconds and invert onto a plate.

INGREDIENTS 1 lb raw cranberries 1 ½ c orange juice 1 large cinnamon stick 1 ½ c sugar 1 t vanilla or cognac (optional; I think mom used cognac)

DIRECTIONS Combine berries, juice and cinnamon stick in saucepan. Boil gently 20 minutes, uncovered. Put through a food mill or strainer. Return puree to pan and add sugar. Bring back to boiling and boil 2 minutes, stirring. A bit of butter, ½ t or so, added after the boiling, should make any foam disappear. Add vanilla or cognac if desired. Pour in decorative mold and refrigerate overnight. Unmold on the plate you plan to serve it on.