"Canned" Cranberry Sauce Recipe | Wine Enthusiast Magazine
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Courtesy Stephanie Izard, executive chef/partner, Girl & The Goat, Little Goat and Duck Duck Goat, Chicago

This whimsical version of the Thanksgiving staple was created by Stephanie Izard, a James Beard Award-winning chef. Gelatin ensures a firm consistency, and cider vinegar adds a nice tart note to the flavor profile.


1 pound fresh cranberries
1½ cups sugar
2½ tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup apple cider
1½ teaspoons gelatin powder


Thoroughly clean four (6-ounce) tin cans, like those that hold tomato paste. These will serve as the molds for the cranberry sauce.

In medium saucepot, add cranberries, sugar, vinegar, salt, cinnamon and nutmeg. Over medium-low heat, cook until cranberries burst and mixture is fully combined, about 10 minutes.

In small bowl, add apple cider and gelatin. Let sit 5 minutes.

While cranberry mix is hot (but not scalding), add apple cider/gelatin mixture. Pour into cans up to rim. Refrigerate for at least 5 hours for sauce to set.

Once set, open bottom of can. Push gelatin onto plate. Serves 4.

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