Jellied Cranberry Sauce

Classic cranberry sauce is turned into a show-stopping Thanksgiving side dish recipe with our Jellied Cranberry Sauce recipe! Either set it in a pretty bundt mold and decorate the plate with some fresh cranberries and rosemary sprigs, or follow our canning instructions to get-ahead for the holiday meal.

Why You’ll Love This Recipe

• Not only does this Jellied Cranberry Sauce recipe taste great, but it looks super pretty too, perfect for the holidays! Once you’ve made Jellied Cranberry Sauce, you won’t be going back to your original recipe!
• Because the natural pectin in the cranberries means you don’t have to add anything other than sugar to help it set, this recipe is naturally vegan-friendly so perfect for pairing with some of our other favorite vegan holiday sides like our Dairy Free Mashed Potatoes, Vegan Mushroom Gravy, and Air Fryer Butternut Squash.

Chef’s Tips

• We used a 4-inch silicone bundt mold to craft the perfect wreath-shape for your Thanksgiving table. But, if you don’t have one to hand you can set the cranberry sauce in any dish or mold you have to hand. This recipe will yield 2½ to 3 cups of sauce once it has been boiled to reach the gelling point.
• If you’re using a candy thermometer, the sauce should gel at 217°F to 220°F. At this point, the sauce will coat the back of a spoon thickly and you should be able to run a clean line through it with your finger.

More Tasty Side Dishes For The Holidays

• Easy Vegan Mushroom Gravy Recipe (Without nutritional yeast!)
• Copycat Texas Roadhouse Green Beans
• Texas Roadhouse Honey Butter Recipe
• Broccoli Cornbread Recipe (From scratch!)
• Cranberry Brie Pull-apart Sourdough Bread
• Easiest Air Fryer Brussels Sprouts

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For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

Jellied Cranberry Sauce

This easy, classic Jellied Cranberry Sauce recipe will look super impressive set in a bunt mold on your Thanksgiving table – the recipe is also suitable for canning!

Cheryl Malik

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Ingredients

• ▢ 12 ounces fresh cranberries 1 bag
• ▢ 1 cup sugar
• ▢ ½ cup water or 100% unsweetened cranberry juice or orange juice
• ▢ pinch cinnamon

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Equipment

• 4-inch silicone bundt mold
• Cloth or mesh strainer or a food mill
• Food processor or immersion blender

Instructions 

• Wash cranberries, removing any bad ones. Drain in a strainer for a few minutes to remove excess water.
• In a large pot, combine water and cranberries. Cover and bring mix to a boil. Boil until cranberry skins pop.
• Add mixture to a food processor (or use an immersion blender) and puree well.
• OPTIONAL: Strain mix through a strainer, food mill, or cheesecloth to remove skins and seeds. You can also leave the pulp if desired.
• Add mixture back to the pot and mix in the sugar. Bring to a boil and boil to gelling point (or until the mix coats the back of a spoon well).
• Pour mixture into the desired container and refrigerate overnight. Serve cold.

Notes

Canning Instructions

1. Prepare the jars: Wash jars, lids, and rings in hot soapy water. Keep jars hot in a 200°F oven until ready to fill. You’ll need 2 half-pint jars for this recipe, or possibly 3 if you don’t strain the mixture.
2. Fill the jars: Pour in the hot cranberry sauce, leaving ¼-inch headspace. Wipe any spills on the rims with a clean, damp cloth. Center the lids and screw the bands on finger-tight.
3. Boiling water bath: Place the jars on a rack in a large pot or canner. Ensure they are covered by at least 1–2 inches of water. Bring to a full rolling boil. Boil for 15 minutes (you may need to calculate a longer time if you live at an unusually high altitude!)
4. Cool: Let the jars cool completely. Check the seals (the lid should not flex up and down) before storing for up to 12 months. 

Nutrition Information

Calories: 58kcal | Fat: 0.04g | Total Carbs: 12g | Sugar: 12g | Net Carbs: 12g | Sodium: 0.5mg | Potassium: 0.3mg | Calcium: 0.3mg | Iron: 0.01mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik