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Jellied Cranberry Sauce

Jellied cranberry sauce made with fresh cranberries simmered until berries burst, then strained for a smooth ruby jelly set. You’ll get a clean, sliceable log by chilling it in a lightly oiled mold until firm.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Fresh cranberries
  • 24 oz fresh cranberries Use fresh for the best natural pectin and a vibrant set.
Sugar
  • 2 cup sugar Granulated sugar for classic sweetness and a glossy jelly.
Water
  • 1.5 cup water Helps simmer the berries until they burst.
Lemon juice
  • 1 tbsp lemon juice Adds brightness to balance the sweetness.
Salt
  • 1 salt Use a pinch to sharpen the cranberry flavor.

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 immediately reduce to a steady simmer for 10 minutes until all the berries burst and the mixture looks syrupy.
  2. Keep the simmer consistent for the full 10 minutes, stirring occasionally so the sugar dissolves and the berries break down.
Strain to get a smooth jelly
  1. Pour the hot mixture through a fine-mesh strainer and press the pulp through thoroughly, scraping to push all the puree through while discarding the skins.
Cook briefly to finish the set
  1. Return the strained puree to the pot and boil for 3-4 minutes with lemon juice and salt, stirring often, until slightly thickened and glossy.
Mold and chill
  1. Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can, and let it cool slightly before chilling.
  2. Chill for at least 6 hours or overnight until firm, so it slices cleanly.
Unmold and slice
  1. Run a knife around the edge, invert onto a plate, and slice into rounds to serve.

Notes

For the cleanest slices, chill fully overnight and use a lightly oiled mold so the jelly releases without tearing. Store covered in the refrigerator up to 5 days; freeze yes—slice first and freeze in an airtight container up to 2 months. For a lower-sugar option, replace sugar with an equal-measure substitute designed for cooking/jam-style setting, but be aware texture can vary by brand.