Jellied Cranberry Sauce

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This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. It's a classic holiday side dish that's essential for any Thanksgiving or Christmas table and comes together with just a few simple ingredients. It just isn't the holidays without it. Once you try it, you'll never touch the canned stuff again!

Cranberry sauce is an essential part of any Thanksgiving dinner, and there are so many versions out there. I almost always make this Easy Cranberry Sauce, which is a traditional whole berry sauce. However, many people insist on canned jellied cranberry sauce alongside their Roast Turkey and Thanksgiving side dishes. That's where this jellied cranberry sauce recipe comes in! The berries are strained out of the cranberry mixture, leaving a gorgeous color and a bold flavor. It sets up and jiggles just like the store-bought stuff, but this homemade version tastes much fresher and will look lovely on your Thanksgiving table!

Why You'll Love This Jellied Cranberry Sauce

Stunning display. It's easy to pour cranberry sauce into any old jar or container, but why not take it to the next level? I like to chill mine in a fancy mold or mini bundt pan to make it picture-perfect for any holiday dinner. You can also set the jelly in a mason jar to make it look like it came from a can!
Jiggly and smooth. Unlike traditional cranberry sauce with plump pieces of cranberries in every bite, this recipe makes homemade cranberry jelly. It's soft and jiggly, just like the jellied sauce from the can, but with a fresh flavor everyone loves. It's so good!
Simple ingredients. Making Jellied Cranberry Sauce at home is way easier than you'd think and adds a beautiful ruby-red pop of color to any holiday table. This version uses fresh cranberries, water, sugar, and a little cinnamon for a sweet-tart flavor that complements hearty roast meats and savory sides.
Easy holiday side. If you've never made your own cranberry sauce before, you really won't believe how simple it is. Even this jellied version, which requires a little extra effort to strain out the berries and seeds, only takes about 15 minutes of active effort. Plus, you can make it days before Thanksgiving dinner to reduce your prep on the day. It's the easiest part of any Thanksgiving menu!

Ingredient Notes

To make this delicious Jellied Cranberry Sauce, you will need the following ingredients (full measurements in recipe card below):

whole cranberries - fresh or frozen cranberries work equally well.
water
granulated sugar - this is essential to balance the tart bitterness of fresh cranberries.
pinch of cinnamon - optional, but recommended for a little warmth.

You will also need measuring cups, a medium saucepan, and a fine mesh sieve.

How to Make the Best Jellied Cranberry Sauce

Combine ingredients. In a medium saucepan, add cranberries, water, and sugar. Stir well.

Simmer. Bring to a boil over high heat. Turn the heat down to low and simmer for 10 minutes until most of the cranberries have burst.

Mash. Once the cranberries have burst, add a pinch of cinnamon, if using. Stir constantly and mash with the back of a spoon until the sauce has thickened to a desired consistency.

Strain. Place a fine-mesh sieve over a medium bowl. Slowly pour the hot cranberry sauce through the sieve and use the spoon to strain out the seeds and skin.

Chill. Add the strained sauce into lightly greased 1-cup mini bundt pan (or a glass jar). Refrigerate uncovered for at least 2 hours until fully cooled and set.
Serve. Carefully flip over the pan to slide the jellied cranberry sauce out. If using a glass jar, you can unmold the jellied cranberry sauce by sliding a knife around the inside of the jar. You can also dip the jar in a bowl of hot water for a 20 seconds. Serve as is (or if using jar, slice and serve).

Recipe Variations

Add extra flavor. I highly recommend adding cinnamon, but this cranberry jelly is also lovely with orange zest, lemon zest, or other dried spices, like star anise, allspice, cloves, etc.
Use juice. Use pear or apple juice instead of water for a little extra sweetness, or replace some of the water with orange juice for a citrusy pop.
Decorate. If you add any extras, they'll sink to the bottom and end up on top when you unmold the jelly on a serving dish. Feel free to add a sprinkle of fresh cranberries, pomegranate arils, or finely diced apple or pear for an over-the-top presentation.

How to Serve

This Jellied Cranberry Sauce is delicious served along with classic holiday entrees and side dishes. Some of my favorite entrees to pair with this are:

For more recipes, see our 40 Best Thanksgiving Main Dishes.

Recipe Tips and Tricks

Cook thoroughly. Since this homemade jellied cranberry sauce is made without pectin, you really need to cook the cranberries all the way to get the mixture to set. When ready to strain, the cranberry mixture should be thick similar to a sauce. If it seems slightly too thin, don't worry. It will continue to set as it rests in the fridge.
Make it a few days before. Since this easy cranberry jelly recipe needs a nice rest in the fridge, you can make it a few days before and serve it whenever you need it.
Use a wide mouth jar. For easy removal, it's best to use a wide-mouth mason jar to allow the jellied sauce to slice out onto your serving dish. The narrow shoulders of a regular mouth jar will cause a traffic jam and make it impossible to remove the sauce in one piece.

Storing and Freezing Instructions

How to Store

After the jellied cranberry sauce sets, cover it with plastic wrap or place the mold in an airtight container to avoid absorbing any fridge smells. It can stay in the fridge for up to 2 weeks, including the time to set it and for storing any leftovers.

How to Freeze

Cranberry jelly can be frozen, just like fresh cranberry sauce. Either freeze the chilled sauce directly in the mason jar (leaving about 1 inch of headspace for expansion) or transfer to freezer-safe containers.

FAQ

Do you need to add pectin to make jellied cranberry sauce?

Nope! You need whole cranberries, either fresh or frozen, which are naturally high in pectin. As you cook down the cranberries, they will release the pectin and thicken the jelly without any extra ingredients.

Can you use bottled cranberry juice instead?

Not with this recipe. This recipe relies on the natural pectin in the berries, which thickens the sauce. Storebought cranberry juice contains minimal pectin and will not set on its own.

What's the difference between whole berry and jellied cranberry sauce?

Both start with the same ingredients, but whole berry cranberry sauce is more like a jam or preserves. It's thick and spoonable, with pieces of berries suspended in the sauce. Jellied cranberry sauce is essentially a jelly, as you first cook the cranberries in water with sugar, then strain them out before allowing the mixture to set. It's shiny and jiggly, and takes the shape of whatever container it sets in. Both options are great in their own ways and it's really a matter of personal preference (and family tradition) as to which you serve at your holiday meal.

More Cranberry Sauce Recipes

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