Ingredients
Equipment
Method
Cook and burst the berries
- Bring fresh cranberries, sugar, and water to a boil in a pot, stirring until the sugar dissolves. Simmer for 10 minutes, until all the berries burst and the mixture looks thickened.
Strain for a smooth jelly
- Press the hot mixture through a fine-mesh strainer, scraping the underside to push all the pulp through, and discard the skins. Keep straining until only dry skins remain in the strainer.
Finish and thicken
- Return the strained puree to the pot with lemon juice and salt, then bring to a boil. Boil for 3-4 minutes while stirring, until slightly thickened and glossy.
Set the loaf
- Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can and smooth the top. Let it cool just enough to handle before chilling.
Chill and slice
- Chill at least 6 hours or overnight until firm. The center should feel fully set with no liquid wobble.
- Run a knife around the edge, invert onto a plate, and slice into rounds. Serve chilled for clean slices and a firm, jellied texture.
Notes
For the smoothest, fully jellied texture, strain while the puree is hot so the pulp passes easily; if the mixture seems too thick to pour, stir over low heat briefly. Refrigerate covered up to 5 days; freeze for up to 2 months, thaw overnight in the refrigerator. For a lower-sugar option, replace the sugar with a 1:1 baking substitute (check package guidance) since the set depends on the sugar-based concentration.