Jellied Cranberry Sauce Recipe
Introduction
Jellied cranberry sauce is a classic holiday staple that adds a perfect balance of sweet and tart to your festive table. This recipe brings a smooth, silky texture by straining out the seeds and zest, resulting in a beautiful jelly-like consistency. Made from fresh cranberries and brightened with orange, it’s both fresh and traditional.
Ingredients
- 9 cups fresh cranberries
- 4 cups sugar
- The juice of one orange plus enough water to equal 3 1/2 cups
- The zest of 1 orange
Instructions
- Step 1: Combine the cranberries, orange juice, water, and orange zest in a medium saucepan and bring to a boil. Reduce the heat and simmer gently for 8 to 10 minutes until the cranberries pop open.
- Step 2: Use an immersion blender, potato masher, or blender to carefully blend the mixture until mostly smooth. It does not need to be perfect, but a smoother puree will pass through the sieve faster.
- Step 3: Pour the mixture through a fine-mesh sieve over a heat-proof bowl and press with a silicone spatula or wooden spoon to strain out seeds and twiggy bits. Return the strained cranberry sauce to the pan.
- Step 4: Place the pan over medium-high heat, add the sugar, and stir until it dissolves. Bring to a boil, stirring frequently, and cook until the temperature reaches between 215ºF and 217ºF.
- Step 5: Pour the hot cranberry sauce into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings on until fingertip tight.
- Step 6: Either store the jars in the refrigerator or process them in a hot water canner. To do this, cover the jars with hot water, bring to a boil, and boil for 15 minutes. Turn off the heat, remove the lid, and let the jars sit for 5 minutes before cooling undisturbed overnight. Once cooled, wipe jars clean, label, and store in a cool, dark place for up to a year.
Tips & Variations
- For a brighter citrus flavor, add a teaspoon of finely grated lemon zest along with the orange zest.
- If you prefer a chunkier texture, blend the berries less or skip the straining step entirely.
- Use a candy thermometer to monitor the temperature accurately, ensuring your sauce gels properly.
- Fresh cranberries can be frozen ahead of time if they are out of season.
Storage
Store unopened jars of jellied cranberry sauce in a cool, dark place for up to one year. Once opened, keep refrigerated and consume within two weeks. To reheat, gently warm the sauce in a saucepan over low heat, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well in this recipe. Simply thaw before cooking and proceed as directed.
Do I need special equipment for canning?
A water bath canner is recommended for safely sealing jars and preserving the sauce long term. However, you can also refrigerate the sauce and use it within two weeks without canning.
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Jellied Cranberry Sauce Recipe
- Total Time: 35 minutes
- Yield: About 4 to 5 cups of cranberry sauce 1x
Description
This classic Jellied Cranberry Sauce recipe creates a smooth, tangy, and sweet cranberry puree perfect for holiday tables or everyday meals. Using fresh cranberries combined with orange juice and zest, then sweetened with sugar, results in a vibrant, flavorful sauce that can be canned or refrigerated for your convenience. The sauce is gently simmered, blended, and strained to achieve its classic jelled texture.
Ingredients
Ingredients
- 9 cups fresh cranberries
- 4 cups sugar
- Juice of 1 orange plus enough water to equal 3 1/2 cups liquid
- Zest of 1 orange
Instructions
- Combine and Boil: In a medium saucepan, combine the fresh cranberries, orange juice, water, and orange zest. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 8 to 10 minutes until the cranberries pop open.
- Puree the Mixture: Using an immersion blender, potato masher, or regular blender, blend the cranberry mixture carefully until mostly smooth. The puree does not have to be perfectly smooth, but the smoother it is, the easier it will strain.
- Strain the Sauce: Pour the blended mixture through a fine-mesh sieve set over a heat-proof bowl. Use a silicone spatula or wooden spoon to press the mixture through the sieve, leaving behind the fibrous bits and seeds. Return the strained cranberry sauce to the saucepan.
- Add Sugar and Boil Again: Return the pan to medium-high heat, stir in the sugar until fully dissolved. Bring the sauce back to a boil, stirring frequently. Continue boiling until the mixture reaches between 215ºF and 217ºF, which ensures the proper jelling consistency.
- Jar the Sauce: Pour the hot cranberry sauce into sterile canning jars, leaving about 1/4-inch headspace at the top. Wipe the rims clean, apply new lids, and screw on the rings until fingertip tight.
- Store or Process: You can refrigerate the jars immediately or process them in a hot water canner. To process, cover the jars with hot water, bring to a boil, and boil for 15 minutes. After boiling, turn off the heat and let the jars sit in the water for 5 minutes. Remove and allow to cool undisturbed overnight on a wire rack or towel. Once cooled, wipe jars clean, label, and store in a cool, dark place for up to one year.
Notes
- Ensure all jars and lids are properly sterilized before use to prevent mold or spoilage.
- Use fresh cranberries for the best flavor and texture.
- The temperature range 215ºF-217ºF is critical for achieving the classic jellied texture.
- If you do not want to can, the sauce can be refrigerated and consumed within a few weeks.
- The orange juice and zest add a bright citrus flavor that balances the tartness of cranberries.
- Be cautious when handling hot jars to prevent burns.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: Jellied cranberry sauce, cranberry sauce recipe, homemade cranberry sauce, holiday cranberry sauce, canning cranberry sauce, smooth cranberry sauce
