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Jellied Cranberry Sauce

Jellied cranberry sauce made with fresh cranberries simmered until berries burst, then strained for a silky puree that sets into a ruby slice. A smooth, glossy cranberry log that firms in the mold after chilling.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cranberry mixture
  • 24 oz fresh cranberries
  • 2 sugar
  • 1.5 cup water
  • 1 tbsp lemon juice
  • 0.0625 salt

Equipment

  • 1 fine-mesh strainer
  • 1 pot
  • 1 loaf pan

Method
 

Cook and burst the berries
  1. Bring fresh cranberries, sugar, and water to a boil in a pot over medium-high heat, then reduce to a steady simmer and cook 10 minutes until the berries burst.
  2. Keep the surface at a gentle simmer and look for thickening as the mixture turns glossy ruby while the berries break down.
Strain for a smooth gel
  1. Press the hot mixture through a fine-mesh strainer, scraping to push all the pulp through, then discard the skins.
  2. Return the strained puree to the pot and discard anything left in the strainer.
Finish the jellied texture
  1. Boil the strained puree with lemon juice and salt for 3-4 minutes, stirring, until it looks slightly thicker and coats the spoon.
  2. Use a brief, controlled boil so it thickens without scorching.
Mold and chill
  1. Pour the hot cranberry puree into a lightly oiled mold, loaf pan, or clean can, filling evenly.
  2. Chill at least 6 hours or overnight until firm, without moving the mold while it sets.
Unmold and slice
  1. Run a knife around the edge, invert onto a plate, and let it release cleanly.
  2. Slice into rounds with a sharp knife for smooth, jellied pieces.

Notes

Pro tip: Strain while hot for the smoothest, most gel-ready texture—press firmly but don’t force skins through. Store covered in the refrigerator up to 5 days. Freezing is not recommended because the gel can weep after thawing. For a lower-sugar option, replace sugar with a 1:1 sugar substitute formulated for cooking and jelling (start checking thickness during the final 3-4 minute boil).