jellied cranberry sauce

Made from whole berries that have been juiced and strained, this jellied cranberry sauce has a smooth texture and is a lovely way to complement a holiday meal. Yields 2 pints or 4 cups.

Homemade Jellied Cranberry Sauce

cranberries ((fresh

sugar

water, filtered

Wash cranberries, removing any bad ones. Drain in a strainer for a few minutes to remove excess water.

In a large pot, combine water and cranberries. Cover and bring mix to a boil. Boil until cranberry skins pop.

Add mixture to a food processor (or use an immersion blender) and puree well.

OPTIONAL: Strain mix through a strainer, food mill, or cheesecloth to remove skins and seeds. You can also leave the pulp if desired.

Add mixture back to the pot and mix in the sugar. Bring to a boil and boil to gelling point (or until the mix coats the back of a spoon well).

Pour mixture into the desired container and refrigerate overnight. Serve cold.

WITHOUT CANNING:

Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Remove bubbles and add lids and rings. Process 15 minutes in a boiling water canner.

TO CAN:

Delicious, nutritious homemade Jellied Cranberry Sauce with a hint of orange is just what  cranberry sauce lovers want at the Thanksgiving table.This delightfully simple recipe can be refrigerated or canned for shelf-stability and long term storage!

Jellied Cranberry Sauce {canned or refrigerated}

cranberries

orange

Combine the cranberries, orange juice, water, and orange zest in a medium saucepan and bring to a boil. Reduce the heat and simmer gently for 8 to 10 minutes while the cranberries pop open.

Use an immersion blender, potato masher, or a blender to carefully blend the mixture until it is mostly smooth. It does not need to be perfect, but the smoother the puree, the faster it'll move through the sieve.

Pour into a fine-mesh sieve over a heat-proof bowl and use a silicone spatula or wooden spoon to press it through the sieve until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Return the cranberry sauce to the pan.

Return the pan to medium high heat, add the sugar, and stir until dissolved. Bring the mixture to a boil, stirring frequently, and boil until your cranberry mixture reaches between 215ºF and 217ºF.

Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.

Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar. Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. Wipe the jars down, label them, and store in a cool, dark place for up to a year.

This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. It's a classic holiday side dish that’s essential for any Thanksgiving or Christmas table and comes together with just a few simple ingredients. It just isn't the holidays without it. Once you try it, you'll never touch the canned stuff again!

Jellied Cranberry Sauce

water

cinnamon (optional)

In a medium saucepan, add cranberries, water, and sugar. Stir well.

Bring to a boil over high heat. Turn the heat down to low and simmer for 10 minutes until most of the cranberries have burst.

Once the cranberries have burst, add a pinch of cinnamon, if using. Stir constantly and mash with the back of a spoon until the sauce has thickened to a desired consistency.

Place a fine mesh sieve over a medium bowl. Slowly pour the cranberry sauce through the sieve and use the spoon to strain out the seeds and skin.

Add the strained sauce into lightly greased 1-cup mini bundt pan (or a glass jar). Refrigerate uncovered for at least 2 hours until fully cooled and set.

Carefully flip over the pan to slide the jellied cranberry sauce out. If using a glass jar, you can unmold the jellied cranberry sauce by sliding a knife around the inside of the jar. You can also dip the jar in a bowl of hot water for a 20 seconds. Serve as is (or if using jar, slice and serve).

Homemade canned cranberry sauce is a great recipe for those that want delicious and easy. The popular side dish for the holidays creates a homemade sauce that rivals any other recipe.

The Best Homemade Canned Cranberry Sauce Recipe

can of whole berry cranberry sauce

can of jellied cranberry sauce

orange juice

orange zest

can of crushed pineapple (in pineapple juice, drained)

cinnamon

brown sugar

Add the cans of cranberry sauce to a medium saucepan and mix.

Next, add the orange juice and zest.

Drain the juice from the crushed pineapple and add the pineapple to the pan.

Add the cinnamon and brown sugar and mix.

Cook for 10-15 minutes on medium heat to meld the flavors.

Serve or refrigerate for later.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1684509247/z1jwgrimcteeh4mfpiem.mp4

There’s nothing like tart cranberries on the side of your holiday plate. Served up alongside roast Thanksgiving turkey, it tends to make the holiday season more complete. 

But, most people grimace when you mention canned sauce. However, I've got the best recipe to make your own cranberry sauce with canned sauce, that is better than all the rest.

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Homemade Jellied Cranberry Sauce

Jellied Cranberry Sauce {canned or ...

Jellied Cranberry Sauce

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