Jellied Cranberry Sauce Recipe
Introduction
This jellied cranberry sauce is a smooth and tangy classic that complements holiday meals perfectly. Made from fresh cranberries and orange, it offers a bright flavor and elegant texture that beats store-bought versions. Whether canned or refrigerated, it’s a delightful addition to your festive table.
Ingredients
- 9 cups fresh cranberries
- 4 cups sugar
- The juice of 1 orange plus enough water to equal 3 1/2 cups
- The zest of 1 orange
Instructions
- Step 1: In a medium saucepan, combine the cranberries, orange juice, water, and orange zest. Bring to a boil, then reduce the heat and simmer gently for 8 to 10 minutes, until the cranberries pop open.
- Step 2: Use an immersion blender, potato masher, or a regular blender to carefully blend the mixture until mostly smooth. It does not need to be perfectly smooth, but the puree will pass through the sieve more easily if it is.
- Step 3: Pour the mixture into a fine-mesh sieve set over a heat-proof bowl. Use a silicone spatula or wooden spoon to press the puree through the sieve, leaving behind the pulp, twigs, and seeds. Return the strained sauce to the saucepan.
- Step 4: Heat the saucepan over medium-high heat, add the sugar, and stir until dissolved. Bring the mixture to a boil, stirring frequently, and boil it until the temperature reaches between 215ºF and 217ºF.
- Step 5: Pour the hot sauce into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw on the rings until fingertip tight.
- Step 6: Either refrigerate the jars or process them in a boiling water canner. To can, cover the jars with hot water in the canner, bring to a boil, and process for 15 minutes. Turn off the heat, remove the lid, and let jars sit in the water for 5 minutes before removing to cool undisturbed overnight. Once cool, wipe jars, label, and store in a cool, dark place for up to a year.
Tips & Variations
- For a zestier flavor, add a cinnamon stick or a few whole cloves while simmering and remove before blending.
- If you prefer a chunkier sauce, skip the blending step and proceed to cooking with sugar.
- Use bottled orange juice in place of fresh if fresh oranges are unavailable, adjusting water accordingly.
- Be sure to sterilize jars and lids properly if planning to can the sauce for shelf stability.
Storage
Store refrigerated cranberry sauce in a sealed container for up to two weeks. If canned using proper water bath processing, the sauce can be stored unopened in a cool, dark place for up to one year. Once opened, keep refrigerated and use within two weeks. Reheat gently if desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cranberry sauce without a blender?
Yes, you can mash the cranberries with a potato masher or fork until mostly smooth. Pureeing just helps achieve a smoother sauce that passes through the sieve more easily.
How do I know when the cranberry sauce is done cooking?
The sauce is done when it reaches 215ºF to 217ºF on a candy thermometer. This temperature ensures the correct gel consistency once cooled. Without a thermometer, the sauce should thicken and coat the back of a spoon.
PrintJellied Cranberry Sauce Recipe
This jellied cranberry sauce recipe creates a smooth, flavorful sauce perfect for holiday meals or everyday use. Made from fresh cranberries, orange juice, zest, and sugar, it’s cooked, blended, and sieved to achieve a silky texture before being canned or refrigerated for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 6 to 7 cups cranberry sauce 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- 9 cups fresh cranberries
- 4 cups sugar
- Juice of 1 orange plus enough water to equal 3 1/2 cups
- Zest of 1 orange
Instructions
- Combine and simmer: In a medium saucepan, combine the cranberries, orange juice, water, and orange zest. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer gently for 8 to 10 minutes, until the cranberries have popped open.
- Blend the mixture: Using an immersion blender, potato masher, or regular blender, carefully purée the cranberry mixture until mostly smooth. It doesn’t need to be perfect, but smoother puree helps the next step work faster.
- Strain through a sieve: Pour the blended mixture through a fine-mesh sieve set over a heatproof bowl. Use a silicone spatula or wooden spoon to press the puree through the sieve, leaving behind just the seeds and twiggy bits. Return the strained sauce to the saucepan.
- Add sugar and boil: Place the saucepan over medium-high heat, add the sugar, and stir until dissolved. Bring the mixture to a rolling boil, stirring frequently, and continue boiling until the sauce reaches a temperature between 215ºF and 217ºF, indicating proper setting point.
- Jar the sauce: Pour the hot cranberry sauce into sterile canning jars, leaving a 1/4-inch headspace at the top. Wipe the rims clean, place new lids on the jars, and screw on the rings until fingertip-tight.
- Store or process jars: Refrigerate jars for immediate use, or process them in a boiling water canner for 15 minutes to preserve long-term. After boiling, remove the canner lid and let the jars sit in the hot water for 5 minutes. Then transfer the jars to a wire rack or towel to cool undisturbed overnight. Wipe jars clean, label, and store in a cool, dark place for up to one year.
Notes
- For a chunkier texture, blend less aggressively or skip the straining step.
- Make sure jars and lids are properly sterilized before canning to ensure safety and shelf life.
- If you don’t have a food thermometer, the sauce is ready when it thickly coats a spoon and reaches a boil that doesn’t change when stirred.
- Leftover cranberry sauce keeps well refrigerated for up to 2 weeks if not canned.
Keywords: jellied cranberry sauce, cranberry sauce recipe, homemade cranberry sauce, holiday side dish, Thanksgiving cranberry sauce, canned cranberry sauce
