Jellied Cranberry Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/21/21
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
easy jellied cranberry sauce recipe

The Spruce / Diana Rattray
Prep: 8 mins
Cook: 12 mins
Chill and Set: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings
Yield: 1 1/4 to 2 cups
Nutrition Facts (per serving)
155 Calories
0g Fat
40g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 155
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 36g
Protein 0g
Vitamin C 8mg 40%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 46mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use fresh or frozen cranberries to make this homemade jellied cranberry sauce. It is amazing how a simple mixture of cranberries, sugar, and water can be easily transformed into delicious, lovely jellied cranberry sauce. The natural pectin in the cranberries is all you need to make this jellied sauce. It's surprisingly easy, too—it takes just a few minutes to measure the ingredients and then strain the thickened, jammy sauce mixture. 

Depending on the sieve you use to strain the sauce mixture, it may include some tiny cranberry seeds. If you prefer a clearer jellied cranberry sauce, use a finer mesh sieve or try straining it with a chinois or food mill.

Cranberry sauce isn't just for holidays and Thanksgiving. It's wonderful served with a Sunday chicken dinner or pork roast, and it goes well with pork chops and fried chicken. Or warm some up with a bit of golden syrup or maple syrup and drizzle it over pancakes or waffles. Add cranberry sauce to your apple pie or use it to fill homemade pop tarts or turnovers.

"Fresh cranberry sauce is far superior to store-bought, and it is so, so easy! If you prefer the jellied consistency, this recipe will be your go-to. Using a fine mesh strainer allows you to have a cranberry jelly perfect for your turkey dinner." —Tracy Wilk

cranberry sauce
A Note From Our Recipe Tester

Ingredients

  • 12 ounces fresh cranberries (or 16 ounces frozen)

  • 1 cup sugar (or 1 1/3 cups for 16 ounces frozen cranberries)

  • 1/4 cup water (or 1/3 cup for 16 ounces frozen cranberries)

Steps to Make It

  1. Gather the ingredients.

    ingredients for homemade cranberry sauce, jellied

    The Spruce / Diana Rattray

  2. Combine the cranberries, sugar, and water in a heavy saucepan. Place the pan over medium heat and bring to a boil.

    cranberries, sugar, and water are combined in a saucepan

    The Spruce / Diana Rattray

  3. Reduce the heat to medium-low and simmer for about 10 minutes, stirring frequently. 

    saucepan with homemade cranberry sauce

    The Spruce / Diana Rattray

  4. Pour the cranberry sauce mixture through a mesh sieve into a bowl.

    straining the cranberry sauce

    The Spruce / Diana Rattray

  5. Pour the strained cranberry sauce mixture into jars.

    pour the homemade cranberry sauce into jars

    The Spruce / Diana Rattray

  6. Let the cranberry sauce cool and then refrigerate until chilled and set, at least 2 hours. Unmold and slice for serving.

    unmold the jellied cranberry sauce

    The Spruce / Diana Rattray

Tips

  • To make unmolding easier, run some hot tap water over the jar and run a thin, flexible metal spatula around the inside of the jar.
  • When fresh cranberries are in season, pop a few bags in the freezer to use throughout the year. There's no need to prep or blanch them!
  • Double or triple the ingredients to make a larger amount for a Thanksgiving or holiday dinner.
  • To can a larger amount for shelf-safe storage, use sterile canning jars, lids, and rings. Fill the jars with the hot cranberry sauce, leaving 1/4-inch of headspace. Wipe the rims, place the lids and rings on the jars, and process in a boiling water bath for 15 minutes. Let the jars cool on a rack, label with the name and date, and store in a cool, dark place for up to 12 months.

Cranberry Sauce Variation

For orange flavor, replace all or part of the water with fresh-squeezed orange juice and add about 2 teaspoons of finely grated orange zest.


How to Store Jellied Cranberry Sauce

  • Keep jellied cranberry sauce in the fridge in an airtight container or jar for up to 10 days.
  • Homemade jellied cranberry sauce keeps its shape surprisingly well when frozen. Transfer the sauce to an airtight freezer container and freeze for up to 3 months. Defrost jellied cranberry sauce in the refrigerator.

Does jellied cranberry sauce melt?

Jellied cranberry sauce will stay quite firm, but may be heated to a thick, saucy consistency.