Jellied Cranberry Sauce

What Makes Jellied Cranberry Sauce a Holiday Favorite

• Fresh Flavor: The orange juice adds brightness, giving this sauce a citrusy twist perfect for pairing with turkey or stuffing.
• Customizable Texture: Use a sieve to make it smooth and jellied, or leave it slightly textured for a more rustic feel.
• Classic Nostalgia: It tastes like the canned version but has a fresh, homemade touch.

Ingredients

• 12 oz fresh cranberries
• 1 cup orange juice
• 1 cup granulated sugar

What You’ll Need to Make Jellied Cranberry Sauce

Making homemade jellied cranberry sauce is simple, but having the right tools is very important. Here’s what you’ll need. If you click on the links, it takes you to an amazon version to check out what it is:

• Saucepan: A medium-sized saucepan works perfectly for cooking down the cranberries and orange juice.
• Immersion Blender: Blending the cranberries while they’re still warm helps achieve a smooth consistency.
• Medium-Mesh Sieve: This is essential for straining the cranberry mixture to achieve that classic jellied texture. A fine-mesh sieve works too, but it may require more effort to press the mixture through.
• Candy Thermometer: Ensuring the mixture reaches 215°F guarantees it will set properly once chilled.
• Jelly Jars: You’ll need small 8 oz. jelly jars or mason jars to pour and set your cranberry sauce.
• Spatula: For stirring and scraping the mixture as you strain and transfer it.

How to make Jellied Cranberry Sauce (Just like the Can!)

In a saucepan, combine the cranberries and orange juice. Heat over medium-high, stirring occasionally, until the mixture boils. Reduce to medium-low and let it simmer for 10 minutes. The cranberries will pop and bubble as they cook and they often rise up, so make sure your pot is deep enough.

Remove the saucepan from the heat and let it stand for 5 minutes. Carefully blend the cranberries using an immersion blender until as smooth as possible. Be cautious—the mixture is hot!

Pour the blended cranberries into a medium-mesh sieve. Using the back of a spoon, gently press the mixture through the sieve, leaving behind any chunks. Discard the solids once all the cranberries have been pushed through.

Return the strained cranberry mixture to the saucepan. Add the sugar and heat over medium-high, stirring frequently, until the sugar dissolves and the mixture reaches 215°F.

Pour the cranberry mixture into jelly jars, leaving 1/4″ headspace at the top. Tap the jars gently to remove air bubbles. Let the jars cool to room temperature, then cover and refrigerate overnight.

To serve, run a knife along the edge of the jar to loosen the cranberry jelly. Slide it out onto a serving plate and slice into 1/4″ rounds.

What happens if you skip the sieve?

I have tested out puree with just my immersion blender. It did work as a jellied cranberry-set up, sliced, but had chunks/pieces in it, so to me it wasn’t the authentic jellied cranberry. To get the smooth jelly only, you have to use the sieve. 

Tips for Perfect Jellied Cranberry Sauce

• Use the Right Sieve: A medium sieve works best for a smooth texture. A fine sieve will also work but may require more effort to press the cranberries through.
• Frozen Cranberries? No Problem!: If you only have frozen cranberries, there’s no need to thaw them. Simply increase the cooking time by 2-3 minutes.
• Check the Temperature: Reaching 215°F ensures your sauce will set properly. Use a candy thermometer.
• Make it Your Own: Add a splash of vanilla extract or a pinch of cinnamon to the mixture.

More Cranberry Dishes to Complete Your Holiday Menu

If you enjoy incorporating cranberries into your holiday menu, consider adding them to your main course with Sausage Stuffing with Cranberries or even trying a sweet twist like my Cranberry Fluff Salad for dessert.

And for a classic version of cranberry sauce, try my fresh Homemade Cranberry Sauce with Orange Juice—it’s just another wonderful side dish for the Thanksgiving table.