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Jellied Cranberry Sauce

Jellied cranberry sauce made by simmering fresh cranberries until they burst, then straining for a smooth ruby gel. Set in a mold and chilled until firm, then sliced into neat rounds.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 334
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 24 oz fresh cranberries Use fresh cranberries for the best natural pectin.
Sugar and Water
  • 2 cup sugar Granulated sugar creates the classic glossy gel.
  • 1.5 cup water Used for simmering and breaking down the berries.
Flavorings
  • 1 tbsp lemon juice Adds brightness once the puree is cooked down.
  • 0.125 salt A pinch balances the sweetness.

Equipment

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

Method
 

Simmer and burst the berries
  1. Bring fresh cranberries, sugar, and water to a boil in a pot, then reduce to a steady simmer and cook for 10 minutes until all the berries burst, stirring as needed.
  2. Maintain the simmer until you can see the skins fully softened and the mixture looks thick and ruby-red.
Strain to make a smooth puree
  1. Press the hot mixture through a fine-mesh strainer, scraping to push all the pulp through, then discard the skins.
  2. Keep straining until only mostly dry solids remain in the strainer.
Set up the gel
  1. Return the strained cranberry puree to the pot with lemon juice and salt, bring to a boil, and stir while boiling for 3-4 minutes.
  2. Boil until the sauce looks slightly glossy and thickened, then remove from heat.
Mold and chill
  1. Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or a clean can, and spread evenly so it sets flat.
  2. Chill at least 6 hours or overnight until firm.
Unmold and slice
  1. Run a knife around the edge of the chilled mold, then invert onto a plate to release the jellied cranberry log.
  2. Slice into rounds and serve immediately, or keep chilled until ready to plate.

Notes

Pro tip: straining while the puree is hot helps you get a truly smooth gel—discarding the skins prevents bitterness. Refrigerate leftovers in a covered container for up to 5 days; freeze is not recommended because the gel texture can weep after thawing. If you want a less sweet option, reduce sugar to 1 1/2 cups and expect a softer set.