Sea Moss Jellied Cranberry Sauce

Sea Moss Jellied Cranberry Sauce

This holiday no need to buy the canned stuff! This jellied cranberry sauce is super easy to make and the added sea moss gives it some added health benefits!

Course Condiments, Sides

Cuisine Thanksgiving

Keyword cranberry sauce, jellied cranberry sauce

Prep Time 10

Cook Time 15

Soak, Set, & Chill Time 4

Total Time 25

Servings slices

Calories 124kcal

Author Gina Marie

Equipment

Ingredients

Sea Moss

¼ cup dried sea moss (tightly packed) note 1
filtered or spring water for soaking sea moss
2 limes, sliced

Cranberry Sauce

12 ounce frozen or fresh cranberries
1 ¼ cup organic cane sugar note 2
¼ cup water (or lime water sea moss soaking in)
1-2 pinches of sea salt note 3

US Customary - Metric

Instructions

Prep Sea Moss

Fill a bowl with water and add in your dried sea moss. Begin to clean your moss off by rubbing off any dirt and debris in the water. Once done, dump water and place your clean and hydrated sea moss in a separate bowl. Depending on how dirty your sea moss is, you might have to do a second clean.
Once fully clean, grab that same bowl and fill it with water. Place your sea moss in and soak in filtered or Spring water. Cut up some limes, and squeeze in juice from the bowl. Then add in the lime wedges. Soak for 1 to 3 hour allowing it to fully hydrate and soften.
After soaking you will notice your sea moss has expanded and it's almost translucent in color. Drain water through a mesh strainer into a measuring cup to save the lime water your sea moss was soaking in and set hydrated sea moss in a separate bowl.

Make Cranberry Sauce

In a medium saucepan add in ¼ lime water and hydrated sea moss over medium low heat. Stir around for 1 -2 minutes to gently break down. Then add in your frozen cranberries, sugar, and pinches of salt.
Stir around in your sauce pan until sugar is fully incorporated with cranberries. Allow cranberries to simmer on low for 10 minutes until cranberries break down. Stir occasionally gently smashing cranberries. You want to smash as many cranberries as possible to release the pectin which will help it gel.
Once done, remove pot from heat and turn off your stove. Pour the cranberry sauce mixture through a mesh sieve into a bowl. Be sure to scrap off the bottom of your mesh strainer as well. You want all of that in the sauce only leaving behind the skin.
Pour the strained cranberry sauce mixture into a wide mouth mason jar and set in refrigerator for a couple of hours or overnight to fully set. Unmold and slice for serving with your favorite vegan holiday recipes like vegan cornbread dressing!

Notes

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SEA MOSS: If you don't have access to sea moss, you can do this recipe without it as cranberries have a high amount of pectin. It will be a softer mold but it will still hold. To ensure a firmer hold if you don't have sea moss, you can buy a box of Sure Jell Premium Fruit Pectin.
ORGANIC CANE SUGAR: DO NOT make low sugared or use a sugar substitute in this recipe. The sugar interacts with the pectin naturally in the cranberries which helps it gel. If you are going to use low sugar, you will need to add Sure Jell No Sugar Pectin.
SALT: DO NO skip the pinches of salt as it helps cut the bitterness cranberries naturally have.
CANNING: Just like my easy apple butter recipe and my plum tomato sauce recipe, this cranberry sauce can be canned. Canning is a process that you can learn how to do reading this informative Canning for Beginners article. You can also purchase canning books on Amazon.

Nutrition