Jellied Cranberry Sauce is a classic holiday side that’s smooth, tangy, and just the right touch of sweet. It’s made from fresh cranberries cooked down and then carefully strained to get that silky, jelly-like texture without any of the chunky bits. If you love that perfect sliceable cranberry goodness to pair with turkey or ham, this is it.
I’ve always found that jellied cranberry sauce brings a little bit of festive magic to the table. There’s something satisfying about opening a can or serving a homemade version sliced neatly on a plate. I like to chill it well so it holds its shape and feels extra refreshing alongside warm, savory dishes. It’s simple, yet somehow elevates the meal.
One of my favorite ways to enjoy jellied cranberry sauce is layered on a turkey sandwich the next day. The tartness and smooth texture make sandwiches feel special and bright. Whether it’s the centerpiece of your holiday feast or a leftover treat, jellied cranberry sauce always adds a cheerful splash of color and flavor everyone seems to love.
Key Ingredients & Substitutions
Cranberries: Fresh or frozen cranberries work well here. They give that perfect tart flavor and natural pectin to help the sauce set. If you can’t find fresh, frozen cranberries are an easy swap and just as good.
Sugar: Granulated sugar sweetens the sauce and balances the tartness. You can swap for honey or maple syrup, but the texture might be a bit softer and less firm.
Lemon juice: This adds a nice touch of brightness and helps balance the flavor. It’s optional but recommended. If you don’t have fresh lemon juice, bottled lemon juice or a splash of orange juice can work too.
How Do You Get That Smooth, Jellied Texture?
The key to smooth jellied cranberry sauce is straining the cooked cranberry mixture well. Use a fine mesh sieve or cheesecloth to press out as much juice as possible. This removes skins and pulp for a clear sauce.
- Cook cranberries until they burst, then remove from heat.
- Strain through sieve, pressing gently but thoroughly to collect clear juice.
- Simmer juice with sugar so it thickens slightly—this concentrates flavor and helps it set.
- Chill the sauce in a mold or pan to let it firm up for easy slicing.
Patience during the straining and cooling steps makes all the difference here. Taking your time will get that classic smooth and firm jelly everyone loves.
Equipment You’ll Need
- Medium saucepan – I use this to cook the cranberries and make the sauce; it heats evenly and is easy to pour from.
- Fine mesh sieve or cheesecloth – essential for straining the cooked cranberries to get that smooth, clear jelly.
- Measuring cups and spoons – to measure water, sugar, and lemon juice accurately.
- Mold or loaf pan – for shaping the sauce as it cools and firms up; you can also use a small bowl if needed.
- Spatula or spoon – for stirring and pressing the mixture through the sieve.
Flavor Variations & Add-Ins
- Oranges instead of lemon—add orange zest or orange juice for a sweeter, citrusy twist.
- Spiced version—stir in a pinch of cinnamon, ginger, or allspice while simmering for warm holiday flavors.
- Spiked cranberry sauce—add a splash of bourbon, brandy, or port to give it a boozy kick.
- Extra texture—fold in chopped pecans or walnuts before pouring into the mold for crunch and richness.
Jellied Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1 cup water
- 1 cup granulated sugar
- 1 teaspoon lemon juice (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook the cranberries, 10 minutes to simmer the strained juice, plus at least 4 hours chilling time for the sauce to set completely. The chilling is key for that classic jellied texture.
Step-by-Step Instructions:
1. Prepare and Cook the Cranberries:
First, rinse the cranberries under cold water, removing any soft or damaged ones. In a medium saucepan, combine the cranberries with the water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes, until the cranberries have burst and softened.
2. Strain the Cranberry Juice:
Remove the pan from heat and carefully strain the cranberry mixture through a fine mesh sieve or cheesecloth into a bowl. Press gently with a spoon to extract as much juice as possible, leaving the pulp and skins behind. You should have about 1½ cups of clear cranberry juice.
3. Make the Jellied Sauce and Chill:
Return the cranberry juice to the saucepan. Stir in the sugar and lemon juice, then bring the mixture back to a boil. Lower the heat and simmer for about 10 minutes, stirring often, until the sauce thickens slightly and can coat the back of a spoon. Pour the hot sauce into a mold or loaf pan, let it cool to room temperature, then cover and refrigerate for at least 4 hours until firm. To serve, gently run a knife around the edges and invert onto a plate. Garnish with fresh cranberries or a sprig of mint if you like.
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! Frozen cranberries work just as well. No need to thaw them before cooking—simply add them straight to the saucepan with water and proceed as usual.
How Should I Store Leftover Jellied Cranberry Sauce?
Store leftovers in an airtight container in the refrigerator. It will keep well for up to one week and tastes great cold or at room temperature.
Can I Make This Cranberry Sauce Ahead of Time?
Yes! You can prepare the sauce a day or two ahead. Just keep it refrigerated in a covered mold or container until ready to serve.
What If My Sauce Doesn’t Set Firmly?
If your sauce is too soft, try simmering the cranberry juice mixture a little longer to thicken it. Also, make sure to chill it thoroughly for at least 4 hours, preferably overnight, to achieve that firm jelly texture.