Jellied cranberry sauce recipe

Jellied cranberry sauce recipe

Jellied cranberry sauce recipe
nutritional information (per serving)

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nutritional information
Servings: 4 to 6
amount per serving
% Daily Value*
Saturated Fat 0g0%
dietary fiber 2g7%
Total sugar 36g
Vitamin C 8 mg40%
Calcium 5 mg0%
iron 0 mg1 %
Potassium 46 mg1 %
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Use fresh or frozen cranberries to make this homemade jellied cranberry sauce. It's amazing how a simple mixture of cranberries, sugar and water can easily be turned into a delicious, gorgeously jellied cranberry sauce. The natural pectin in the cranberries is all you need to make this jelly sauce. It's surprisingly easy, too—it only takes a few minutes to measure out the ingredients and then strain the thickened, jammy sauce mixture.

Depending on the sieve you use to strain the sauce mixture, there may be some tiny cranberry seeds in it. If you prefer a clearer jellied cranberry sauce, use a finer mesh strainer or try straining it with a chinois or food grinder.

Cranberry sauce isn't just for holidays and Thanksgiving. It pairs beautifully with a Sunday chicken dinner or roast pork and goes well with pork chops and fried chicken. Or warm some with some golden treacle or maple syrup and drizzle over pancakes or waffles. Add cranberry sauce to your apple pie or use it to fill homemade pop tarts or dumplings.

“Fresh cranberry sauce is far superior to store-bought sauce, and it's so, so easy! If you prefer the gelled consistency, this recipe is for you. A fine mesh strainer will give you a perfect cranberry jelly for your turkey meal. – Tracy Wilk

  • 12 ounces fresh cranberries (or 16 ounces frozen)

  • 1 Cup Sugar (or 1 1/3 cups for 16 ounces frozen cranberries)

  • 1/4 Cup Water (or 1/3 cup for 16 ounces frozen cranberries)

  1. Gather the ingredients.

    The Spruce / Diana Rattray

  2. Combine cranberries, sugar and water in a heavy saucepan. Place the pan over medium heat and bring to a boil.

    The Spruce / Diana Rattray

  3. Reduce heat to medium-low and simmer, stirring frequently, for about 10 minutes.

    The Spruce / Diana Rattray

  4. Pour the cranberry sauce mixture through a mesh strainer into a bowl.

    The Spruce / Diana Rattray

  5. Pour the strained cranberry sauce mixture into glasses.

    The Spruce / Diana Rattray

  6. Allow the cranberry sauce to cool, then place in the refrigerator for at least 2 hours, until chilled and set. To serve, remove from the mold and cut into slices.

    The Spruce / Diana Rattray


  • To make demoulding easier, run some hot tap water over the jar and run a thin, flexible metal spatula around the inside of the jar.
  • When fresh cranberries are in season, pop a few bags in the freezer for year-round use. No need to prep or blanch them!
  • Double or triple the ingredients for a larger batch for a Thanksgiving or holiday meal.
  • To store a larger quantity, use sterile mason jars, lids, and rings. Fill the jars with the hot cranberry sauce, leaving 1/4 inch of free space. Wipe edges, place lids and rings on jars and process in boiling water bath for 15 minutes. Let the jars cool on a rack, label them with names and dates and store in a cool, dark place for up to 12 months.

Cranberry sauce variation

For orange flavor, replace all or part of the water with freshly squeezed orange juice and add about 2 teaspoons finely grated orange zest.

How to store jellied cranberry sauce

  • Store jellied cranberry sauce in an airtight container or jar in the refrigerator for up to 10 days.
  • Homemade jellied cranberry sauce holds its shape surprisingly well when frozen. Place the sauce in an airtight freezer container and freeze for up to 3 months. Thaw gelled cranberry sauce in the refrigerator.

Does jellied cranberry sauce melt?

Jellied cranberry sauce stays quite firm, but can reach a thick, creamy consistency with heating.

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