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Jellied Cranberry Sauce Recipe

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★★★★★

4.8 from 210 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kitchenbyrita.com/jellied-cranberry-sauce-recipe/