Jellied Cranberry Sauce

Jellied Cranberry Sauce

Ready in 45 minutes
14 review(s) averaging 4.5. 93% would make again

Top-ranked recipe named "Jellied Cranberry Sauce"

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This cranberry sauce is my hands-down favorite and is always on our Thanksgiving table.

"I have to agree this recipe is more like a pourable sauce. I think if its cooked longer or if gelatin is added it will be more of a jellied sauce. Either way, it tastes delicious. I added a teaspoon of orange juice to mine. "

- Jmavro

Ingredients

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2 1/4 cups Water
1 12-oz package fresh cranberries; (3 cups)
1 1/2 cups Sugar
1/8 teaspoon Salt

Original recipe makes 1 Serving

Recipe  

Preparation

In a medium saucepan, bring the water to a boil. Add the cranberries and boil over moderately high heat, stirring occasionally, for 20 minutes.

Puree the cranberries in a food processor and strain.

Return the puree to the pan and cook over low heat, stirring frequently, for 3 minutes. Add the sugar and salt, and cook until the sugar dissolves, about 2 minutes. Transfer to a bowl, let cool; refrigerate until gelled.

Makes about 3 cups.

(recipe from Marion Cunningham)

Notes

Although this recipe might be a little more time-consuming than most cranberry sauce recipes, it is definitely well worth the extra time. (You can prepare the sauce 1 week in advance. Keep refrigerated until ready to use.)

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 3498 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"Personally, I prefer making it this way  " stevemur stevemur

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I will double the recipe next time because it is way better than store bought!!! It had harded before it even cooled and wad put in the fridge! Thank you fir this recipe!
Crystala02 1 year ago
It set up very well. I would reduce sugar a bit for our tastes. We love cranberry sauce and it is so easy and yummy made at home. I love the color!
hotstuffnthekitchen 1 year ago
I cook the cranberries with the sugar and water until cranberries burst per recipe, about 15-20 minutes. I also purchase a thin-skinned orange. Cut the orange into eighths and remove seeds, if any. Add the orange pieces to a food processor along with the cooked cranberries - carefully as it is hot. Puree. It also freezes well.
starlake 1 year ago
I followed all the directions except reduced the sugar to 1 cup. It set up perfectly and tasted way better than the canned crap!
meganmurray1 1 year ago
I refrigerated it for 4 days and it never set up. I'm not sure what is different, but it certainly didn't set up for me. I added gelatin and it worked perfectly.
Jmavro 2 years ago
It was great! Made as directed. Thanks Catgurri!
duddles12 2 years ago
I made this again for Thanksgiving. It set up beautifully as it has every year; I am wondering if some that are saying it's 'pourable' have made sure to refrigerate the sauce after cooking? Straight out of the pot, it will seem pourable; but after chilling, it sets up as it should. That's the only thing I can think of at the moment that could cause consistency issues for those having them. It doesn't need a longer cooking time; I followed the cooking time exactly earlier this evening just to make sure. I've never added gelatin, either. My only suggestion for those of you that have had trouble with geting the sauce to set up, is to try chilling it, the longer the better. (I chilled the sauce for 4 hours.) This is also a recipe that can be done in advance with good results. Thank you for the reviews, everyone, happy cooking, and Happy Holidays!
catgurrl 2 years ago
I have to agree this recipe is more like a pourable sauce. I think if its cooked longer or if gelatin is added it will be more of a jellied sauce. Either way, it tastes delicious. I added a teaspoon of orange juice to mine.
Jmavro 2 years ago
I love this recipe!!! I've been using it for about four years now. And always come back here to look for it. I find it to be very easy to make and everyone loves it too.
Elefantgirl 2 years ago
@ talmalee Thank you so much! I'm very glad you enjoyed it! :) Also, thank you for confirming that this recipe set up as well as it did for me. Happy Cooking and Happy Holidays :)
catgurrl 3 years ago
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