1 can of canned jellied cranberry sauce
1/2 cup of cranberry juice
2 envelopes of gelatin, I used Knox*
1/2 cup of red jalapeño pepper jelly (it is sold in my grocery store and Walmart, I picked up some at the produce stand)
1/4 cup dried cranberries
1/4 cup finely chopped onion
2 garlic cloves, minced
In a separate bowl, place cranberry juice and sprinkle gelatin packets over the top of if juice. Let it set until the juice absorbs the the gelatin. Put all ingredients including the juice with the gelatin into a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes or until thickened. Stir occasionally. Refrigerate. Upon refrigeration, the sauce will thicken. This cranberry sauce is mildly hot. Just a touch of heat. If you like things really spicy, add a red jalapeño pepper or Serrano chili pepper, finely diced to the saucepan before cooking. This recipe makes about 2 cups. I highly suggest doubling this recipe.
This would also make an outstanding appetizer if you made this, put over a block of cream cheese and served with crackers.
*If you prefer your cranberry sauce to be semi-solid and a touch liquidy, only use one gelatin packet. If you use 2, like I do, it will be solid cranberry sauce.