Jellied cranberry sauce is the smooth, sweet-tart classic that nearly everyone looks for at holiday dinners. Made with fresh cranberries cooked down and then strained to remove all the bits, it sets into a firm, jelly-like texture that’s perfect for slicing. There’s just something charming about that deep ruby color and the way it holds its shape right alongside the turkey and mashed potatoes.
I’ve always loved how simple and dependable jellied cranberry sauce is. I like to keep a can or two in my pantry during the holidays because it’s an easy way to add a familiar burst of flavor without any fuss. Plus, it’s a great side that makes the whole meal feel special without taking a ton of time or effort to prepare yourself.
One of my favorite ways to serve it is sliced thin right next to turkey on the plate, letting a little bit of the tartness mix with the savory flavors. It also works beautifully as a spread for leftover sandwiches the next day—adds just the right zing. Honestly, it’s a simple thing, but I always think it brings that cozy, nostalgic feeling of holiday gatherings to the table.
Key Ingredients & Substitutions
Cranberries: Fresh or frozen works well here. Fresh cranberries give a brighter flavor, but frozen ones are super convenient and just as tasty once cooked.
Sugar: Granulated sugar is standard to balance the tartness. You can swap in honey or maple syrup for a different sweetness, but it may affect the texture a bit.
Water: Plain water is fine, but for extra flavor, try using orange juice or apple juice instead. This adds subtle fruity notes without extra effort.
Orange Zest & Cinnamon (Optional): These boost flavor nicely but aren’t required. If you like spices, a pinch of clove or nutmeg can also work.
How Do You Get That Perfect Smooth, Firm Texture?
The key to jellied cranberry sauce is straining out all the solids after cooking so it sets smooth and sliceable. Here’s how:
- Cook cranberries fully until they burst and mix thickens.
- Pour the hot mixture through a fine sieve or food mill to remove skins and pulp. Press gently to get all the juice out.
- Discard solids and chill the strained juice in a mold for several hours until fully set.
- Run a knife around the edges to loosen before unmolding.
This careful straining turns tart berries into a shiny, firm jelly that slices cleanly and looks great on the plate. Patience at this stage makes all the difference!
Equipment You’ll Need
- Medium saucepan – I like this because it heats evenly and makes simmering easy.
- Fine-mesh sieve or food mill – helps strain out solids for a smooth jelly.
- Loaf pan or mold – I prefer a classic shape that makes slicing simple and neat.
- Refrigerator – essential for letting the cranberry sauce set properly.
Flavor Variations & Add-Ins
- Try adding a splash of brandy or port for a richer, deeper flavor that’s great with pork or cheese.
- Mix in grated ginger or a cinnamon stick during cooking for a warm, spicy twist.
- Stir in chopped figs or apples before cooking for extra sweetness and texture.
- Use lemon or lime zest instead of orange for a brighter, citrusy note.
How to Make Jellied Cranberry Sauce
Ingredients You’ll Need:
- 12 ounces (about 3 cups) fresh or frozen cranberries
- 1 cup granulated sugar
- 1 cup water
- ½ teaspoon orange zest (optional, for brightness)
- ¼ teaspoon ground cinnamon (optional, for warmth)
Time You’ll Need
This recipe takes about 15 minutes to prepare and cook, plus at least 4 hours in the refrigerator to chill and set. Plan ahead so you have a firm, sliceable sauce ready for your meal!
Step-by-Step Instructions:
1. Prepare Your Cranberries
Start by rinsing the cranberries under cold water. Pick through them to remove any soft or damaged berries, so you’re only using the best fruit for your sauce.
2. Cook the Cranberries
In a medium saucepan, combine the water and sugar. Heat over medium-high, stirring to dissolve the sugar completely, then bring it to a boil. Add the cranberries, reduce the heat to medium, and let them cook for about 10 minutes. Stir occasionally until the cranberries burst and the mixture thickens nicely.
3. Add Flavors (Optional)
Once cooked, remove the pan from the heat. If you’d like, stir in the orange zest and ground cinnamon to add some extra flavor and warmth to your sauce.
4. Strain the Mixture
Pour the cranberry mixture through a fine-mesh sieve or food mill into a bowl. Use the back of a spoon to press down and extract all the juice, leaving solids behind. Discard the solids – this step gives you the smooth, jelly-like texture.
5. Chill Until Set
Pour the strained liquid into a mold or loaf pan. Cover it and place it in the refrigerator. Let it chill for at least 4 hours—or until completely firm and set.
6. Serve and Enjoy
To serve, run a knife around the edges of the mold to loosen the sauce. Turn it out onto a serving plate, slice it thin, and enjoy alongside your favorite holiday dishes.
Can I Use Frozen Cranberries for Jellied Cranberry Sauce?
Yes, frozen cranberries work perfectly! Just be sure to thaw them completely and drain any excess liquid before cooking to avoid watering down the sauce.
How Long Will Jellied Cranberry Sauce Keep in the Fridge?
Stored in an airtight container, it will stay fresh for about 1 to 2 weeks. Always keep it refrigerated and check for any signs of spoilage before serving.
Can I Make Jellied Cranberry Sauce Ahead of Time?
Absolutely! It actually benefits from chilling overnight to fully set and develop flavor. Just prepare it a day or two before your meal and keep it refrigerated until ready to serve.
What Can I Use If I Don’t Have a Fine-Mesh Sieve?
If you don’t have a fine-mesh sieve, a food mill or a cheesecloth-lined colander works well to strain out the solids and achieve that smooth, jellied texture.
