This silky jellied cranberry sauce is bright, tart-sweet, and beautifully sliceable. It sets up perfectly without gelatin thanks to the cranberries’ natural pectin, and it looks gorgeous on any holiday table.
I have tested it every which way so you can count on a clean release from the mold, a glossy finish, and that satisfying slice that holds its shape on a plate or sandwich.
Jellied Cranberry Sauce: Smooth, Sliceable, Shiny
Equipment
- 1 Medium saucepan
- 1 Fine-mesh sieve or food mill
- 1 Heatproof spatula
- 1 Thermometer
- 1 Immersion blender (optional; or use a potato masher)
- 1 Loaf pan or mold lightly oiled
- 1 Thin, sharp knife
Ingredients
Cranberry Sauce
- 12 oz cranberries fresh or frozen, rinsed and picked over
- 1 cup liquid water; or use 3/4 cup orange juice + 1/4 cup water for citrus notes
- 1.25 cup granulated sugar use 1 cup for a slightly softer set, 1 1/2 cups for firmer and sweeter
- 1 tbsp lemon juice
- 1 tsp orange zest finely grated, optional
- 1 pinch fine sea salt
Instructions
Make the Jellied Cranberry Sauce
- Rinse cranberries, discarding any shriveled berries. Lightly oil your mold or loaf pan with a neutral oil, then wipe away excess so only a thin film remains.
- In a medium saucepan, combine cranberries, liquid, salt, and orange zest if using. Bring to a boil over medium-high heat, then reduce to a lively simmer. Cook 10 minutes, stirring occasionally, until most berries have burst and the liquid is deep red.
- Blend the hot mixture with an immersion blender for 30 to 60 seconds until smooth, or mash well with a potato masher to break down the skins.
- Set a fine mesh sieve over a clean saucepan. Press the puree through with a spatula until only skins remain in the sieve. Discard solids. Do not scrape the underside of the sieve.
- Stir in sugar and lemon juice. Bring to a vigorous boil over medium-high heat, stirring to dissolve the sugar, then boil 8 to 10 minutes until the mixture reaches 220°F (104°C) at sea level. Adjust for altitude as needed.
- Remove from heat, let bubbles settle 2 minutes, then pour into the prepared mold. Cool 30 minutes at room temperature, cover, and refrigerate at least 6 hours or overnight until fully set.
- To unmold, dip the mold briefly in warm water for 10 seconds, run a thin knife around the edges, then invert onto a serving plate. Slice with a thin, sharp knife rinsed in hot water and wiped dry between cuts.
Notes
Nutrition
Why You’ll Love This Jellied Cranberry Sauce
- Classic holiday flavor with a polished, smooth texture your guests will love.
- Natural set using cranberry pectin – no gelatin required.
- Foolproof gel point tips for a sliceable, shiny finish.
- Make-ahead friendly and freezer friendly.
- Easy to customize with citrus, spices, or a splash of port.
Jellied Cranberry Sauce Ingredients & Substitutions
- 12 ounces fresh or frozen cranberries, rinsed and picked over (about 340 g)
- 1 cup liquid: water for classic flavor, or 3/4 cup orange juice + 1/4 cup water for citrus notes
- 1 1/4 cups granulated sugar (about 250 g) – use 1 cup for a slightly softer set, 1 1/2 cups for firmer and sweeter
- 1 tablespoon lemon juice – boosts set and brightness
- 1 teaspoon finely grated orange zest (optional)
- Pinch of fine sea salt
Simple swaps:
- Sweetener: Maple syrup or honey can replace part or all of the sugar, but the set will be slightly softer. Boil to gel point for best results.
- Citrus: Try grapefruit or lime zest for a twist. Keep lemon juice for reliable setting.
- Liquid: Apple juice works nicely and adds natural pectin. If using all juice, taste before adding the full sugar amount.
You will also need: medium saucepan, fine mesh sieve or food mill, heatproof spatula, thermometer, and a lightly oiled mold or loaf pan.
Step-by-Step Instructions to Make Jellied Cranberry Sauce
Prep the Cranberries and Mold
Rinse cranberries, discarding any shriveled berries. Lightly oil your mold or loaf pan with a neutral oil, then wipe away excess so only a thin film remains. This helps clean release without grease marks.
Simmer Until the Berries Burst
In a medium saucepan, combine cranberries, liquid, salt, and orange zest if using. Bring to a boil over medium-high heat, then reduce to a lively simmer. Cook 10 minutes, stirring occasionally, until most berries have burst and the liquid is deep red.
Puree for Ultra-Smooth Texture
Blend the hot mixture with an immersion blender for 30 to 60 seconds until smooth, or mash well with a potato masher. The goal is to break down skins so they strain easily.
Strain for a Clear Jelly
Set a fine mesh sieve over a clean saucepan. Press the puree through with a spatula until you are left with mostly skins in the sieve. Discard solids. Do not scrape the underside of the sieve, which can add bitterness or tiny skin bits.
Add Sugar and Cook to Gel Point
Stir in sugar and lemon juice. Bring to a vigorous boil over medium-high heat, stirring frequently at first to dissolve the sugar. Clip on a thermometer and boil 8 to 10 minutes until the mixture reaches 220 F at sea level, about 104 C. Altitude tip: gel point drops roughly 2 F per 1,000 feet, so adjust accordingly. You can also use the spoon test – the syrup sheets off a chilled spoon in a wide drip rather than thin drops.
Rest, Mold, and Chill
Remove from heat, let bubbles settle 2 minutes, then pour into the prepared mold. Cool 30 minutes at room temperature, cover, and refrigerate at least 6 hours or overnight until fully set.
Unmold, Slice, and Serve
To unmold, dip the mold briefly in warm water for 10 seconds, run a thin knife around the edges, then invert onto a serving plate. Slice with a thin, sharp knife rinsed in hot water and wiped dry between cuts.
Tips for Success
- Measure accurately – the sugar-to-juice ratio controls set and shine.
- Use a thermometer for reliability. Aim for 220 F at sea level or adjust for altitude.
- Do not rush chilling. Full set takes at least 6 hours, ideally overnight.
- Skim foam if needed before molding for a glassy finish.
- For the cleanest release, lightly oil the mold and wipe to a whisper-thin film.
Variations of Jellied Cranberry Sauce
- Orange-Port: Replace 1/4 cup of the liquid with ruby port and keep the orange zest.
- Maple-Bourbon: Swap 1/2 cup sugar for maple syrup and add 1 tablespoon bourbon after cooking.
- Spiced Market: Simmer 1 cinnamon stick and 2 whole cloves with the cranberries. Remove before blending.
- Jalapeño-Lime: Add 1 finely minced, seeded jalapeño and finish with 1 teaspoon lime zest.
- Apple-Boost Low Sugar: Use apple juice for the liquid and start with 3/4 cup sugar, then cook to gel point. Expect a softer slice.
Serving Suggestions: What to Pair with Jellied Cranberry Sauce
- Thanksgiving turkey, roast chicken, or glazed ham.
- Holiday cheese boards with brie, sharp cheddar, and crackers.
- Leftover turkey sandwiches or a brie grilled cheese.
- Swirl into yogurt parfaits or spoon over cheesecake.
- Shake into a cranberry spritz with prosecco and orange peel.
Storage & Reheating Instructions
Refrigerate covered for up to 10 days. For longer storage, freeze up to 3 months. Thaw overnight in the refrigerator.
To unmold or soften edges, dip the mold briefly in warm water. This sauce does not need reheating – for easier spreading, let it sit at room temperature 10 to 15 minutes before serving.
Memories Made Around the Table
My earliest cranberry memory is watching the can-shaped jelly wiggle onto Grandma’s platter. This updated homemade version keeps the joy and brings fresher flavor and a jewel-like shine. It is the one side I always make a day ahead so I can savor the slow, happy start of the holiday morning.
FAQs
What is the difference between jellied and whole-berry cranberry sauce?
Whole-berry sauce keeps the berry skins and pulp for a spoonable texture. Jellied cranberry sauce is strained and cooked to gel point so it sets smooth and sliceable.
Why did my cranberry sauce not set?
It likely did not reach gel point or it needs more time to chill. Reheat, add 1 to 2 tablespoons sugar and a splash of lemon juice, then boil to 220 F at sea level. Chill overnight before judging the set.
My sauce is too firm. Can I fix it?
Yes. Warm the sauce gently with 1 to 2 tablespoons hot water or orange juice, whisk smooth, and remold. Chill again to set to your preferred firmness.
Can I use frozen cranberries?
Absolutely. Use them straight from the freezer with no thawing needed. Cooking time to berry-burst may be 2 to 3 minutes longer.
Can I can this for shelf storage?
This recipe is designed for refrigeration or freezing. For shelf-stable canning, use a tested jellied cranberry sauce formula and follow current water-bath guidelines from a trusted source such as the National Center for Home Food Preservation.
How much does this make?
About 2 cups, which fits a small loaf pan, a medium mold, or one pint jar.
Final Thoughts
With a handful of ingredients and a reliable gel-point check, you will have a stunning, sliceable jellied cranberry sauce that tastes brighter than anything from a can. Make it a day ahead, unmold with a flourish, and watch it disappear.