• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ahead of Thyme logo

  • Home
  • About
    • About Me
    • Work With Us
    • Press
  • Recipes
  • Shop
  • Resources
    • Food Blogger Business School
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Sauce » Jellied Cranberry Sauce

    Jellied Cranberry Sauce

    1 Comment

    44 Shares
    Pin44
    Yum
    Share
    Tweet
    More
    Jump to Recipe·Print Recipe

    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!

    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com

    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!
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com

    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.

    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com

    How to Make the Best Jellied Cranberry Sauce

    1. Combine ingredients. In a medium saucepan, add cranberries, water, and sugar. Stir well.
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    1. 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.
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    1. 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.
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    1. 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.
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    1. 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.
    2. 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).
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com

    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:

    • The Best and Juiciest Roast Turkey Ever
    • Roast Stuffed Chicken
    • Roast Beef
    • Instant Pot Turkey Roast
    • Roasted Pork Tenderloin
    • Easy Slow Cooker Turkey Breast

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

    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com

    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

    • 15 Leftover Cranberry Sauce Recipes
    • Easy Make-Ahead Cranberry Sauce
    • Baked Cranberry Sauce
    • Cranberry Chutney
    • Cranberry Sauce Swirl Pound Cake
    • Cranberry Brie Bites

    Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

    Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com

    Jellied Cranberry Sauce


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Sam Hu | Ahead of Thyme
    • Total Time: 2 hours 15 minutes
    • Yield: 1 to 1.5 cups
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    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!


    Ingredients

    • 12 ounces cranberries, fresh or frozen
    • ½ cup water
    • 1 cup granulated sugar
    • pinch of cinnamon (optional)

    Instructions

    1. In a medium saucepan, add cranberries, water, and sugar. Stir well.
    2. 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.
    3. 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.
    4. Place a fine mesh sieve over a medium bowl. Slowly pour the cranberry sauce through the sieve and use the spoon to strain out the seeds and skin.
    5. 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.
    6. 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).

    Notes

    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.  

    • Prep Time: 5 minutes
    • Chill Time: 2 hours
    • Cook Time: 10 minutes
    • Category: Sauce
    • Method: Stovetop
    • Cuisine: American

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. | aheadofthyme.com
    Jellied Cranberry Sauce
    44 Shares
    Pin44
    Yum
    Share
    Tweet
    More
    « Corn Pudding
    Cranberry Orange Bread »

    Stay Updated

    Subscribe now to receive all the latest recipes, tips and news directly to your inbox.
    * indicates required
    How often would you like to receive recipe updates

    Food Blogger Business School | foodbloggerbusinessschool.com

    Food Blogger Business School

    A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business

    in less time and without posting endless content until you burn out.

    LEARN MORE

    Reader Interactions

    Comments

    1. Patti in AZ says

      November 20, 2024 at 9:07 am

      I was getting desperate trying to find the basic recipe we always used to get the proper ratio of cranberries, sugar and water. There are a gazillion recipes for cranberries with all kinds of weird “stuff” (I hate nuts in anything) and I always disliked the cranberry “relish” thing people served.
      A clear molded cranberry is lovely and needs little, if anything to enhance the flavor.

      Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Welcome!

    Quick and easy recipes for the everyday home cook, using fresh, seasonal and wholesome ingredients -- from healthy meals to take-out to comfort foods. | aheadofthyme.com

    Hi, we're Sam and Dan! We like to help busy people eat real food that tastes good. Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. Read more about us

    Stay Updated

    Subscribe now to receive all the latest recipes, tips and news directly to your inbox.
    * indicates required
    How often would you like to receive recipe updates

    Food Blogger Business School | foodbloggerbusinessschool.com

    Food Blogger Business School

    A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business

    in less time and without posting endless content until you burn out.

    LEARN MORE

    Footer

    ↑ back to top

    About Ahead of Thyme

    Hello and welcome! I'm Sam -- the founder of Ahead of Thyme, where we help busy people eat real food that tastes good. Here, you will find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. So stay a while, browse around, and make something tasty for dinner tonight.

    • RSS Feed
    • Instagram
    • Pinterest
    • Facebook
    • Twitter
    • YouTube

    Learn More

    • About Us
    • Work with Us
    • Shop
    • Privacy Policy
    • Contact
    • Food Blogger Business School
    • Newsletter

    Browse

    • 60+ Easy Dinners
    • 60+ Chicken Recipes
    • 25+ Ground Beef Recipes
    • 40+ Pasta Recipes
    • 50+ Bread Recipes
    • 25+ Air Fryer Recipes
    • Dessert

    As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

    Copyright © 2023 Ahead of Thyme Incorporated