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Jellied Cranberry Sauce

Jellied cranberry sauce made with a quick boil-simmer, strained until silky, then chilled into a ruby sliceable log. This smooth cranberry puree gels in a loaf pan or mold for clean rounds every time.
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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: 298
Ingredients Equipment Method Notes

Ingredients
  

Fresh cranberries
  • 24 oz fresh cranberries
Sugar
  • 2 cup sugar
Water
  • 1.5 cup water
Lemon juice
  • 1 tbsp lemon juice
Salt
  • 1 salt Pinch

Equipment

  • 1 fine mesh strainer
  • 1 mold or loaf pan

Method
 

Cook and burst the berries
  1. In a pot, bring fresh cranberries, sugar, and water to a boil, stirring until the sugar dissolves and the mixture starts rolling. Simmer for 10 minutes until all the berries burst, with steady bubbles visible across the surface.
Strain to a smooth puree
  1. Pour the hot mixture through a fine-mesh strainer and press the pulp through, scraping the underside of the strainer to push all the puree through. Discard the skins and keep the strained puree.
Reboil for gel strength
  1. Return the strained puree to the pot and stir in lemon juice and salt. Bring to a boil and cook for 3-4 minutes, stirring, until glossy and slightly thickened.
Mold and chill
  1. Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can, and smooth the top. Chill at least 6 hours or overnight until firm, with the surface set and able to hold its shape.
Unmold and slice
  1. Run a knife around the edge of the mold, invert onto a plate, and release the jellied cranberry sauce. Slice into rounds with clean, defined edges.

Notes

For the smoothest texture, strain while the puree is hot so it passes easily through the mesh. Store covered in the refrigerator for up to 5 days; freeze only if needed, though the texture can soften after thawing. For a less sweet version, reduce sugar by 1/4 cup and expect a softer set that may need a longer chill time.