My husband saw this in the Food Network magazine and requested it especially this year because he missed the canned jelly and I was so happy with how it turned out. It was so much better than the stuff that comes out of the can.
- 1 pound cranberries, thawed if frozen
- 2 oranges
- 2 cups sugar
- 1 teaspoon ground coriander
- kosher salt
- 1 teaspoon vanilla extract
Put the cranberries in a sauce pan. Remove wide strips of zest from 1/2 an orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, pinch of salt, and 1 cup of water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, about 15-20 minutes. Remove from the heat and remove the orange zest; stir in the vanilla extract. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish (I put mine in a mason jar), pushing the sauce through with a spatula. Refrigerate until set, about 3 hours.