Orange Cranberry Gelatin (updated)

This is what I intended to make: No Stir Cranberry Sauce

• At about 6 PM last night, I discovered that my apple juice concentrate was from 2007 and it smelled/tasted horrible.
• I substituted frozen grape juice, mixed all the ingredients together (including adding a stick of cinnamon and star anise, in addition to cloves) and waited for the cooker to come up to pressure.  It smelled SOOOO good putting it in the pot, I was really looking forward to it.
• About 15 minutes later, I SMELLED the steam releasing from the pressure cooker.  Not good, it was burnt! It's been so long since I used the cooker, I think the burner was too high AND the gelatin was too sticky.
• After waiting for the cooker to cool, we cleaned and scrubbed (baking soda works GREAT, BTW!) and started over.
• Second can of grape juice concentrate was stinky too, cardboard container instead of plastic like the first.
• The chickens ate well last night........

This is what I actually made:  Orange Cranberry Gelatin

Looks more like strawberries than cranberries, doesn't it?

It tastes wonderful.  The only thing I don't like about it is the muddy red color it has compared to the vibrant, bright red I get with apple juice concentrate.  The star anise and cloves didn't smell right with the OJ, so I left them out.

Ingredients:
2 - 10 oz bags cranberries
1 can OJ frozen concentrate
1 cinnamon stick

1.5 cups beef gelatin
1 cup cane sugar
1 TBS COT
2 large pinches of salt
1 cup Apple Cider
or
1/2 -1 cup Apple Cider Vinegar####

Heat first 2 ingredients on medium heat in a pressure cooker until OJ is melted.  Blend remaining dry ingredients together, then sprinkle on top of wet ingredients.  I added some apple cider to the top because it didn't seem "wet" enough. DON'T MIX.  Put lid of cooker and bring up to 15 lbs pressure, then remove from heat. Let cool naturally.

When safe to open, remove lid and much cranberries with a ricer/potato masher (circular press with small square holes).***  Remove cinnamon stick and chill until set.  Can be made ahead and served at room temperature or gently warmed.  Serve with Turkey or Ham!


#### This year I didn't have any apple juice/cider, so I experimented. I LOVED the ACV in the cranberries, perked it right up, gave it some personality, like a chutney. I may have added a little extra sugar, I don't remember.


***If you have issues that make small seeds a problem, go ahead and strain out the berries instead of crushing them.  You will get all of the flavor without the future discomfort.

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Ingredient Spotlight: Cranberries