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Jellied Cranberry Sauce

Jellied cranberry sauce made by simmering fresh cranberries, straining out the skins, then boiling the smooth puree to set into a ruby gel. Chill it into a clean sliceable log with a glossy, jelly-like texture.
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Prep Time 10 minutes
Cook Time 15 minutes
chilling 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 262
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 24 oz fresh cranberries Use fresh cranberries for the best natural pectin and burst during simmering.
Sugar
  • 2 cup sugar
Water
  • 1.5 cup water
Flavoring
  • 1 tbsp lemon juice Adds brightness to the finished jelly.
  • 1 salt Use a pinch; balances sweetness.

Equipment

  • 1 fine-mesh strainer
  • 1 pot
  • 1 loaf pan

Method
 

Simmer the cranberries
  1. Bring fresh cranberries, sugar, and water to a boil in a pot over medium-high heat, then simmer for 10 minutes until all berries burst.
  2. Keep the mixture at a steady simmer and stir occasionally so the cranberries cook through evenly.
Strain for a smooth jelly
  1. Press the hot cranberry mixture through a fine-mesh strainer, scraping to push all the pulp through, then discard the skins.
  2. Work until you have a smooth puree with no visible skin pieces.
Boil to finish setting
  1. Return the strained puree to the pot with lemon juice and salt, then boil for 3-4 minutes while stirring.
  2. Stop when the mixture looks glossy and slightly thickened from the reduction.
Mold and chill
  1. Pour the hot mixture into a lightly oiled mold, loaf pan, or clean can.
  2. Chill at least 6 hours or overnight until firm and fully set.
Unmold and slice
  1. Run a knife around the edge to loosen, then invert onto a plate.
  2. Slice into rounds with a clean cut for a tidy, jellied texture.

Notes

Pro tip: straining thoroughly is what gives you a uniform, sliceable jelly—scrape the strainer well so no pulp is left behind. Refrigerate in a covered container for up to 5 days. Freezing is not recommended because the gel texture can weep after thawing. For a lower-sugar option, use an equal-measure sugar substitute made for jams/jellies to maintain set with cranberries’ natural pectin.