Jellied Cranberry Sauce is a classic holiday favorite that’s smooth, sweet, and just a little tart. It’s made from fresh cranberries cooked down with sugar, then strained to create that perfectly wobbly, jelly-like texture that’s so satisfying. The bright red color always looks festive on the plate, making it a staple alongside turkey and stuffing.
I love how simple and comforting this sauce feels. There’s something about peeling it from the can or cutting it into neat slices that brings back warm memories of family dinners and holiday gatherings. I always keep a jar in the fridge during the season because it’s an easy way to brighten up sandwiches or even breakfast toast with a bit of cream cheese.
My favorite way to serve jellied cranberry sauce is chilled right alongside a big helping of mashed potatoes and gravy. The cool, sweet tang is the perfect contrast to the rich, hearty flavors on the table. It’s a small touch that really lifts the whole meal, and I find it’s one of those dishes everyone seems to look forward to!
Key Ingredients & Substitutions
Cranberries: Fresh or frozen both work well here. Fresh cranberries offer a bright, tart flavor, but frozen are a great convenience and just as tasty once cooked. Avoid dried cranberries—they won’t produce the juice needed.
Sugar: Regular granulated sugar is classic and balances cranberry tartness perfectly. For a different twist, try brown sugar or honey, but note they’ll add their own flavors. Adjust sweetness to your taste.
Water: Water helps the cranberries soften and release juice. For extra flavor, swap the water with orange juice or a mix of water and lemon juice.
How Do You Get That Smooth, Jelly-Like Texture in Cranberry Sauce?
The secret to smooth jellied cranberry sauce is straining out all the solids after cooking the cranberries. Here’s how to nail it:
- Cook the cranberries until they burst and soften.
- Use a fine mesh sieve or cheesecloth to strain the mixture, pressing firmly to extract as much juice as possible.
- Discard the pulp and return only the juice to cook with sugar.
- Chill the juice in a mold until it sets firmly into jelly.
Taking time to strain well ensures your sauce wobbles perfectly without any chunks. Using a mold and chilling overnight really helps firm it up for that classic look and texture.
Equipment You’ll Need
- Medium saucepan – I use it because it heats evenly and is perfect for boiling cranberries and syrup.
- Fine mesh sieve or cheesecloth – this helps strain out the solids and get a smooth jelly texture.
- Glass mold or dish – I like using a mold for a traditional shape, but a square dish works fine too.
- Big spoon or spatula – for pressing the cranberries and stirring the mixture.
- Knife and cutting board – optional, if you’re zesting orange or garnishing with fresh herbs.
Flavor Variations & Add-Ins
- Use orange juice instead of water for a citrusy kick that complements the cranberries.
- Add a splash of bourbon or Grand Marnier for a warm, boozy flavor perfect for special occasions.
- Mix in chopped fresh herbs like thyme or rosemary for a savory hint that pairs well with roasted meats.
- Garnish with fresh orange zest or whole cranberries before serving for a festive look and added flavor.
How to Make Jellied Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1 cup water
- 1 cup granulated sugar
- Optional garnishes: whole cranberries, fresh thyme, or orange zest
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, plus at least 4 hours (or overnight) to chill and set in the refrigerator.
Step-by-Step Instructions:
1. Cook the Cranberries:
Rinse the cranberries well. In a medium saucepan, combine the cranberries and water. Place over medium heat and bring to a boil. Reduce the heat and simmer until the cranberries burst and soften, about 10 minutes.
2. Strain the Juice:
Remove the pot from heat. Pour the cranberry mixture through a fine mesh sieve or cheesecloth into a bowl. Press gently to extract as much juice as you can, then discard the solids.
3. Sweeten the Juice:
Return the strained juice to the saucepan and stir in the sugar. Warm the mixture over medium heat, stirring until the sugar completely dissolves. Bring it to a gentle boil and cook for 2-3 minutes, then remove from heat.
4. Chill and Set:
Pour the sweetened cranberry juice into a mold or glass dish. Let it cool to room temperature, then cover and place in the refrigerator for at least 4 hours or overnight to firm up into jelly.
5. Serve:
To serve, loosen the edges of the jelly by dipping the mold in warm water for a few seconds. Invert onto a plate so it holds its shape. Garnish with whole cranberries, fresh thyme, or orange zest if you like.
Enjoy your smooth, tangy jellied cranberry sauce alongside your favorite holiday dishes!
Can I Use Frozen Cranberries for This Recipe?
Yes, frozen cranberries work perfectly! Just thaw them slightly before cooking to help them release their juice more easily.
How Long Can I Store Leftover Jellied Cranberry Sauce?
Store leftovers in an airtight container in the refrigerator for up to 2 weeks. The jelly keeps well and can be enjoyed throughout the holiday season.
Can I Make Jellied Cranberry Sauce Ahead of Time?
Absolutely! Making it a day or two in advance gives it plenty of time to set and develop flavor, making it extra convenient for holiday meals.
What Can I Use if I Don’t Have a Mold?
You can use any shallow glass dish or even a small loaf pan. Just be sure to loosen the edges with warm water before unmolding, or serve it straight from the dish.