Kendrick Family Cranberry Sauce
(Make the day before Thanksgiving)
2 packages fresh cranberries, 12 oz each
2 cups water/juice
2 cups sugar
1-2 sticks cinnamon or 1 tsp ground cinnamon
11-15 oz can of mandarin oranges
2 small envelopes of Knox unflavored original gelatine (1 oz size)
Rinse cranberries and set aside
Drain mandarins and set aside and reserve liquid.
In a large pot add mandarin juice with enough water
to measure 2 cups.
Bring water/juice to boil with 2
cinnamon sticks or 1 tsp ground cinnamon.
Add 2 cups of suger to boiling liquid and stir until
sugar dissolves.
Add cranberries and mandarins. Cook over medium
temperature, stirring continually, until all berries
pop. (about 20 minutes)
After berries pop, VERY slowly mix in gelatin by
sprinkling in a tiny bit at a time. (If you dump it
in all at once it clumps into a nasty ball).
Bring mixture back to a rolling boil, stirring at
all times and boil for 5 minutes.
Remove from heat and allow to cool.
Remove cinnamon
sticks and move to large bowl.
Refrigerate
overnight.