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.

Jellied Cranberry Sauce

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

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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