Jellied Cranberry Sauce

Jellied Cranberry Sauce is a homemade cranberry canned cranberry sauce recipe made from scratch with cranberries, raspberries and orange.

Course Condiment

Cuisine American

Prep Time 5

Cook Time 25

Canning time 15

Total Time 45

Servings servings

Calories 201kcal

Author Tristin Rieken

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.