Jellied Cranberry Sauce
Learn how to make jellied cranberry sauce from scratch with fresh cranberries, orange juice, and sugar. Perfect for Thanksgiving or holiday meals!
Servings: 12 slices
Calories: 70kcal
Equipment
- saucepan
- immersion blender
- Medium-mesh sieve
- candy thermometer
- jelly jars
Ingredients
- 12 oz. fresh cranberries
- 1 cup orange juice
- 1 cup granulated sugar
Instructions
- In a medium saucepan, combine cranberries and orange juice. Heat over medium-high, stirring occasionally, until the mixture boils. Reduce heat to medium-low and simmer for 10 minutes, allowing the cranberries to pop and bubble.
- Remove from heat and let stand for 5 minutes. Using an immersion blender, carefully blend the cranberries until smooth.
- Pour the mixture into a medium-mesh sieve placed over a bowl. Use the back of a spoon to press the cranberries through the sieve, discarding the solids left behind.
- Transfer the strained cranberry mixture back into the saucepan. Add white granulated sugar and heat over medium-high, stirring frequently until the sugar dissolves and the mixture reaches 215°F by thermometer.
- Carefully pour the mixture into jelly jars, leaving 1/4-inch headspace. Tap jars gently to remove air bubbles. Let 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 plate and slice into 1/4-inch rounds.
Nutrition
Serving: 1slice | Calories: 70kcal