Jellied Cranberry Sauce is a classic holiday side that’s smooth, tangy, and just a little bit sweet. It’s that shiny, ruby-red jelly that holds its shape perfectly on the plate and adds a pop of color and flavor to any festive meal.
I love serving this sauce because it brings back memories of family dinners and special gatherings. There’s something comforting about that familiar, simple taste, and how it pairs so well with turkey or ham. I always keep a can ready during the holidays—it’s like a little tradition in a bowl.
One of my favorite things about jellied cranberry sauce is how easy it is to slice and serve, making the table look neat and inviting. Whether you’re spreading it on your sandwich the next day or just enjoying it alongside your main dish, it adds a lovely brightness that everyone seems to enjoy.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give the best tart flavor, but frozen works just as well and is easy to find year-round. If fresh isn’t available, thaw frozen ones before cooking.
Sugar: White granulated sugar balances the tartness. For a different twist, try honey or maple syrup, but the texture may slightly change.
Orange zest/juice (optional): Adding citrus brightens up the sauce and adds extra depth. Lemon zest or a splash of lemon juice can be a nice alternative.
How Do You Get a Smooth, Jellied Texture Without Cranberry Chunks?
To get that smooth jelly without any cranberry seeds or skins, straining is key. Here’s what to do:
- After simmering, let the cranberry mix cool a bit so it’s easier to handle.
- Pour it through a fine mesh sieve or jelly bag.
- Use the back of a spoon or a spatula to gently press the mixture and push the juice through. Avoid squeezing too hard to keep the juice clear.
- Discard the solids left behind (skins, seeds).
- Simmer the strained juice again to concentrate it, then chill until set.
This careful straining and simmering process ensures the sauce sets firm and sliceable, just like the classic holiday cranberry jelly.
Equipment You’ll Need
- Medium saucepan – I prefer it because it heats evenly and makes simmering easy.
- Fine mesh sieve or jelly bag – essential for straining out skins and seeds to get that smooth jelly.
- Measuring cups and spoons – to keep the ingredients just right.
- Serving mold or dish – for chilling and shaping the jelly perfectly.
Flavor Variations & Add-Ins
- Add a splash of port wine or brandy for a richer, more festive flavor.
- Mix in chopped nuts or dried cranberries for texture and extra crunch.
- Stir in a cinnamon stick or a dash of ginger powder for warming spices.
- Replace orange zest with lemon zest or a splash of apple cider for a different citrus twist.
Jellied Cranberry Sauce
Ingredients You’ll Need:
For the Sauce:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- Optional: zest of 1 orange or a splash of orange juice for added flavor
How Much Time Will You Need?
This recipe takes about 15 minutes of active cooking time plus around 4 hours (or overnight) to chill and set in the refrigerator. It’s easy to prepare, and the resting time gives your jelly the perfect firm texture.
Step-by-Step Instructions:
1. Prepare the Cranberries:
Rinse the cranberries well under cold water. Pick out any soft or bad ones and discard them to keep the sauce fresh and tasty.
2. Cook the Cranberries:
In a medium saucepan, combine the water and sugar, then bring it to a boil over medium-high heat, stirring until the sugar dissolves. Add the cranberries and let the mixture return to a boil. Reduce heat and simmer for about 10 minutes, until the cranberries burst and soften.
3. Strain to Get a Smooth Jelly:
Remove the pan from the heat and let the cranberry mixture cool slightly. Pour it through a fine mesh sieve or jelly bag, gently pressing with a spoon to extract the juice. This removes skins and seeds, giving you a smooth, clear jelly.
4. Add Flavor and Set:
If you like, stir in orange zest or juice now for a lovely citrus touch. Pour the strained juice back into the saucepan and heat gently to simmer. Taste and add more sugar if you want it sweeter. Pour the juice into a mold or container and chill it in the fridge for at least 4 hours or overnight until it’s firm.
5. Serve and Enjoy:
Once set, carefully unmold your jellied cranberry sauce onto a plate. Slice or serve whole alongside your holiday favorites like turkey, ham, or mashed potatoes for that classic bright and tangy flavor everyone loves!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Frozen cranberries work perfectly. Just thaw them before cooking to ensure even simmering and easier straining.
How Should I Store Leftover Jellied Cranberry Sauce?
Keep leftovers in an airtight container in the refrigerator for up to one week. The jelly will hold its shape well when chilled.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the sauce a day or two before your meal and refrigerate it overnight to set. It’s great for holiday meal planning.
What Can I Use If I don’t Have a Jelly Bag?
A fine mesh sieve or cheesecloth works well for straining the cranberry juice. Just press gently to extract the juice without forcing solids through.