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Jellied Cranberry Sauce

Jellied cranberry sauce made from fresh cranberries simmered until berries burst, then strained for a smooth, glossy ruby gel. This method yields a firm sliceable cranberry log set in a loaf pan or mold.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill 6 hours
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Jellied cranberry sauce base
  • 24 oz fresh cranberries
  • 2 cup sugar
  • 1.5 cup water
  • 1 tbsp lemon juice
  • 1 salt Pinch

Equipment

  • 1 fine-mesh strainer
  • 1 saucepan

Method
 

Simmer the cranberries
  1. Bring fresh cranberries, sugar, and water to a boil in a saucepan. Simmer for 10 minutes, stirring occasionally, until all berries have burst and the liquid looks thickening and ruby-red.
Strain for a smooth gel
  1. Press the hot mixture through a fine-mesh strainer, scraping to push all pulp through. Discard the skins so you’re left with a smooth cranberry puree.
Boil to thicken
  1. Return the strained puree to the saucepan with lemon juice and salt. Boil for 3-4 minutes, stirring, until it looks glossy and slightly thickened.
Mold and set
  1. Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can. Let it cool briefly at room temperature, then chill until firm.
  2. Chill for at least 6 hours or overnight until the jellied cranberry sauce is fully set and sliceable. Cover the top once cooled to prevent fridge odors from absorbing.
Unmold and slice
  1. Run a knife around the edge of the mold, loaf pan, or can to loosen the gel. Invert onto a plate so the jellied cranberry sauce releases cleanly, then slice into rounds.

Notes

For the smoothest texture, strain while the puree is hot and scrape the strainer thoroughly to extract all pulp. Chill time determines firmness: at least 6 hours for clean slices, overnight for the best gel set; keep covered in the fridge up to 5 days. Freezing is not recommended because the gel texture can weaken after thawing. If you need a lower-sugar option, try an equal-sweetness sugar substitute formulated for cooking and jelling.