Go Back
–+ servings
Jellied cranberry sauce made in a bundt pan on a white plate with a slice taken out of the side.

Jellied Cranberry Sauce

easyhealthyrecipes.com/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!
Recipe makes approximately 16

Equipment Needed

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

Ingredients Needed

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

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.

Recipe 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 Info (Approximate)

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