Jellied Cranberry Sauce is a homemade cranberry sauce recipe that is just like the old fashioned canned cranberry sauce only made from scratch with fresh cranberries, raspberries and oranges.
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Canned cranberry sauce recipe
This homemade cranberry sauce recipe isn’t the fancy recipe for a dressed up version of cranberry sauce. This is a tried and true old fashioned smooth cranberry jelly like the cranberry sauce from a can.
Whether you make shelf stable canned cranberry sauce, or simply refrigerated after pouring in jars (or a clean tin can to look even more like the old fashioned jellied cranberry sauce) it will unmold perfectly for beautiful cranberry slices every time.
Canning cranberry jelly is easy and once you learn how to make canned cranberry sauce you’ll be looking for all sorts of recipes that use cranberry sauce!
Ingredients
- Cranberries – fresh or frozen
- Raspberries – a few raspberries add an extra burst of fresh flavor but you can omit and add more cranberries instead.
- Granulated sugar – the amount of sugar in this recipe is not adjustable because the firmness depends on the ratio of sugar to water and pectin. Making a less sweet cranberry sauce is possible but the sauce will have to be spooned rather than sliced.
- Orange juice – ideally fresh squeezed but bottled orange juice can be substituted.
- Powdered pectin – optional. The cranberries have enough natural pectin to create a nice thick cranberry jelly. But you can also add a small amount of pectin with the sugar if you’d really like peace of mind that you will get a perfect jellied cranberry sauce.
Step by step instructions
- Add cranberries, orange juice and water to a large a large saucepan and bring to a boil.
- Reduce heat and simmer about 8-10 minutes until cranberries have popped and started to become sauce like.
- Remove from heat and carefully blend smooth using a blender, food processor or hand blender.
- Then place a fine mesh strainer over a clean large saucepan and push cranberry sauce mixture through the sieve to remove seeds.
- Return to pan to medium heat. Add pectin to sugar, if using, then stir sugar into cranberry sauce.
- Bring mixture to a rapid boil. Boil, stirring frequently, at least ten minutes until cranberry jelly reaches 215-217 degrees Fahrenheit.
- Pour jelly into clean sterilized jars. Wipe rims and top with canning lid, finger tightening the canning ring around the lid.
- To make canned cranberry sauce carefully place jelly jars in boiling water and hot water bath process for 15 minutes. Then remove from water and allow to set at room temperature until completely cool. Or simply pour into sterilized jars and allow the cranberry jelly to cool in the can until completely room temperature.
- Regardless of what method you choose make sure to allow the cranberry sauce to completely cool to room temperature before refrigerating. Because refrigerating too soon may cause the jelly to not properly set.
- To get cranberry out of the can place can in a bowl of hot water for several seconds until jelly releases slightly from the sides. There should be no need to run a knife around the edge and risk cutting into your gorgeous jellied cranberry sauce. Once it is slightly warmed on edges, shake out onto a plate and cut into slices.
- Enjoy!
How to use
Cut into cranberry slices and serve at Thanksgiving or with your other holiday meals.
Or use in so many different recipes that use cranberry sauce. Serve cranberry with pork or chicken like you would with turkey.
Use cranberry sauce in cranberry drinks. Serve it over cream cheese with jalapenos as a cranberry dip or add it to a grazing table or cheese plate along with cheese and crackers. Or make it into cranberry desserts like layered cranberry cream pie and cranberry cookies.
However you use it you’re going to love this jellied cranberry sauce recipe!
How to store
If how water bath canning cranberry jelly it can be stored at room temperature for up to a year.
Once opened cranberry sauce can be stored tightly covered in the refrigerator for up to two weeks.
Yield
This cranberry sauce recipe yields roughly three pints, or three 16 ounce cans, of jellied cranberry sauce. Each can of cranberry is about 6 to 8 servings. You can safely adjust this recipe down to ½ or even ⅓ and yield the same results if you’d like to make a one can cranberry sauce recipe instead.
📖 Recipe
Ingredients
- 9 cups cranberries fresh or frozen
- 1 cup water
- ¾ cup orange juice
- 4 cups granulated sugar
- 1 tablespoon powdered pectin optional
Instructions
- Add cranberries, orange juice and water to a large saucepan. Bring mixture to a boil then reduce heat and simmer 8-10 minutes until cranberries pop.9 cups cranberries, 1 cup water, ¾ cup orange juice
- Once cranberries have popped and started to become saucy remove from heat and carefully blend smooth.
- Push mixture through a fine mesh sleeve to remove seeds then return pan to medium heat.4 cups granulated sugar, 1 tablespoon powdered pectin
- Add pectin to sugar (if using), then stir sugar into mixture over medium heat.
- Bring to a rapid boil and boil, stirring frequently, at least 10 minutes and until mixture reaches 215-217 degrees Fahrenheit.
- Pour jellied cranberry sauce into clean, sterilized jars and top with canning lids.
- Process in a hot water bath canner for 15 minutes or skip canning cranberry sauce and simply pour into jars.
- Allow cranberry jelly to cool completely to room temperature. Then store either refrigerated or at room temperature if canned.
- Remove cranberry from jar by placing in a bowl of hot water for several seconds to loosen. Then shake onto a plate, slice and serve.
Nutrition
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