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Jellied Cranberry Sauce

Jellied cranberry sauce made with a quick simmer and strained puree for a smooth, shiny ruby set. Boil, press through a fine-mesh strainer, then chill into a firm sliceable log.
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Prep Time 10 minutes
Cook Time 15 minutes
chilling time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cranberries
  • 24 oz fresh cranberries Fresh cranberries for the natural pectin that helps it gel.
Sugar syrup
  • 2 cup sugar Sweetens and supports the jelling set.
  • 1.5 cup water Used to simmer until berries burst.
Finishing
  • 1 tbsp lemon juice Brightens flavor after straining.
  • 1 salt A pinch balances sweetness; do not omit.

Equipment

  • 1 fine-mesh strainer
  • 1 saucepan

Method
 

Cook the berries
  1. Bring fresh cranberries, sugar, and water to a boil in a saucepan over medium-high heat. Simmer for 10 minutes until all the berries burst, keeping the mixture at a steady simmer (about 1–2 bubbles per second).
  2. Press the hot mixture through a fine-mesh strainer, scraping to push all the pulp through. Discard the skins and keep the smooth puree.
Set up the gel
  1. Return the strained puree to the saucepan with lemon juice and salt. Boil for 3-4 minutes, stirring continuously until slightly thickened and glossy, then remove from heat.
Mold and chill
  1. Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can and smooth the top. Let it cool briefly at room temperature for about 15 minutes before chilling.
  2. Chill at least 6 hours or overnight until firm. The surface should feel fully set with no wobble when nudged.
  3. Run a knife around the edge of the mold, invert onto a plate, and slice. Cut straight, even rounds for clean slices.

Notes

For the smoothest texture, press while the puree is hot and stir/scrape thoroughly—small bits left behind will create a grainy set. Refrigerate in a covered container up to 5 days; freeze up to 2 months in slices (thaw overnight in the refrigerator) for best slicing. For a lower-sugar option, use a 1:1 substitute for sugar (designed for baking/gel setting) to help it still firm up.