Can I make Jellied Cranberry Sauce ahead of time?

Yes! Jellied Cranberry Sauce can be made in advance and stored in the refrigerator for up to 10 days. If you plan to can it for longer storage, it can be processed and stored for up to a year in a cool, dark place.

Can I substitute the orange juice in the recipe?

Absolutely! If you’re looking for a different flavor profile, you can swap the orange juice for lemon juice or lime juice for a more tart sauce. You can also try experimenting with other citrus fruits for a unique twist.

How can I adjust the sweetness of my Jellied Cranberry Sauce?

The sweetness of your Jellied Cranberry Sauce can be adjusted by adding more or less sugar to the recipe. You can also use alternative sweeteners like honey, maple syrup, or agave for a different flavor or to accommodate dietary preferences.

Jellied Cranberry Sauce Recipe – Easy & Delicious

Name: Jellied Cranberry Sauce Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 9 cups fresh cranberries; 4 cups white sugar; 1 cup orange juice; 1 tablespoon orange zest; 3 1/2 cups water; Optional: 1 cinnamon stick; Optional: 1 minced jalapeño pepper

Description

Jellied Cranberry Sauce is a smooth, tangy holiday classic that pairs perfectly with turkey, sandwiches, and a variety of festive dishes. Made with fresh cranberries and a hint of orange, this homemade version brings a fresh and vibrant flavor to your table. Whether you choose to can it for long-term storage or refrigerate it for a shorter period, this easy recipe will quickly become a family favorite.

Ingredients

Scale

9 cups fresh cranberries
4 cups white sugar
1 cup orange juice
1 tablespoon orange zest
3 1/2 cups water
Optional: 1 cinnamon stick
Optional: 1 minced jalapeño pepper

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Instructions

Combine cranberries, orange juice, water, and orange zest in a medium saucepan. Bring to a boil over medium-high heat.
Reduce the heat and simmer gently for 8-10 minutes, allowing cranberries to burst open. Stir occasionally.
Use an immersion blender, potato masher, or blender to blend the mixture until smooth, but not perfectly smooth. A few small bits can add texture.
Strain the mixture through a fine-mesh sieve over a heatproof bowl. Use a spoon or spatula to press the mixture through, leaving behind any seeds or chunky bits.
Return the cranberry sauce to the pan and add the sugar. Stir until the sugar dissolves. Bring the mixture to a boil and cook until it reaches 215°F-217°F on an instant-read thermometer.
Pour the hot sauce into sterile jars, leaving a quarter-inch headspace. If canning, process jars in a hot water bath for 15 minutes. Otherwise, let the sauce cool and refrigerate in airtight containers for up to 10 days.

Notes

Ensure the sauce reaches 215°F-217°F for the perfect gel.
If you don’t have an instant-read thermometer, test the consistency by dipping a cold spoon into the sauce. The sauce should gel against the spoon and hold a clean line when you swipe your finger through it.
You can adjust the sweetness by adding more or less sugar depending on your taste.
If you prefer a spiced version, you can add a cinnamon stick or minced jalapeño pepper while simmering.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Condiments
Method: Boiling, Simmering, Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 193
Sugar: 50g
Sodium: 1mg
Fat: 0.2g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg