Jellied Cranberry Sauce is that classic holiday side that’s both sweet and tart, smooth and a little shiny on your plate. It’s made from cooked cranberries, sugar, and just a touch of zest, all set into a jelly that slices neatly and looks pretty alongside the mashed potatoes and turkey.
I’ve always loved how simple it is but how much it brings to the table. This sauce pairs perfectly with all the rich dishes around the holiday meal, cutting through the heaviness with its fresh, fruity bite. I find it’s even better the day after it’s made, once it has had time to chill and firm up really well in the fridge.
Whenever I serve jellied cranberry sauce, I like to arrange it in pretty slices or little wedges next to the main courses. It’s fun to see people’s faces light up when they spread it on their plate or sandwich leftovers the next day. It’s a small touch that always feels like a festive hug at any meal.
Key Ingredients & Substitutions
Cranberries: Fresh or frozen cranberries work well here. Fresh gives a little more tartness, but frozen is great if you can’t find fresh. Just be sure to thaw them before cooking.
Sugar: Regular granulated sugar is classic for this recipe, balancing the tart cranberries. You can swap in honey or maple syrup if you want a different sweetness, but it might change the jelly’s texture a bit.
Lemon Zest: This little strip adds brightness and lifts the flavor. You can skip it if you don’t have lemon zest, though it does add a fresh note I love.
Water: Simple water does the job here, but using orange juice instead can add a nice citrus twist and a touch of extra sweetness.
How Do You Get Smooth, Clear Jelly Without the Pulp?
The key to that smooth, jellied cranberry sauce is straining out all the skins and pulp after cooking. Here’s how:
- Cook cranberries until they burst, softening the skins.
- Pour the hot mixture through a fine sieve or jelly bag.
- Press gently on the pulp to get all the juice out without forcing solids through.
- Discard the leftover skins and pulp—this step gives you that clear, firm jelly.
Patience here pays off! Don’t rush pressing the juice out, and let the sauce chill completely before slicing for neat, clean pieces.
Equipment You’ll Need
- Medium saucepan – I like using it because it heats evenly and is just the right size for cooking cranberries.
- Fine-mesh sieve or jelly bag – helps you strain out the skins and pulp to get that smooth jelly.
- Measuring cups and spoons – for precise measurements of sugar, water, and other ingredients.
- Serving plate or mold – to shape the jelly and present it nicely on the table.
Flavor Variations & Add-Ins
- Add orange zest or juice instead of lemon for a sweeter, citrusy flavor.
- Mix in chopped nuts like pecans or walnuts for a crunchy bite.
- Stir in cinnamon or a pinch of ginger during cooking for warmth and spice.
- Use maple syrup or honey instead of sugar for a different sweetness profile and richer flavor.
How to Make Jellied Cranberry Sauce
Ingredients You’ll Need:
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1 strip of lemon zest (optional)
- 1/4 tsp salt
Time Needed
This recipe takes about 15 minutes to prepare and cook, plus at least 4 hours to chill in the refrigerator until it sets firmly. Plan ahead so you have time for the sauce to gel properly.
Step-by-Step Instructions:
1. Cook the Cranberries
In a medium saucepan, mix together the water and sugar. Heat gently over medium heat, stirring now and then until the sugar dissolves completely. Add the cranberries and the lemon zest strip, if using. Bring the mix to a boil, then lower the heat and simmer for about 10 minutes until the cranberries pop and soften.
2. Strain the Juice
Take out the lemon zest strip. Pour the hot cranberry mixture through a fine mesh sieve or jelly bag into a bowl, separating the juice from the skins and pulp. Use a spoon to gently press the pulp to release as much juice as you can. Discard the leftover skins and pulp.
3. Chill to Set
Stir the salt into the strained cranberry juice. Pour the juice into a mold or container and let it cool to room temperature. Once cooled, cover it and place it in the fridge for at least 4 hours, or until the cranberry sauce is fully set and firm.
4. Serve and Enjoy
Run a knife along the edges of the mold to loosen the sauce, then invert it onto a serving plate. Slice the jellied cranberry sauce, garnish if you like with fresh cranberries or lemon slices, and it’s ready to enjoy!
Can I Use Frozen Cranberries for This Recipe?
Yes, frozen cranberries work perfectly! Just thaw them before cooking to ensure even cooking and better juice extraction.
How Should I Store Leftover Jellied Cranberry Sauce?
Keep leftovers in an airtight container in the refrigerator for up to one week. The sauce may become a bit firmer over time but will still taste great.
Can I Make This Sauce Ahead of Time?
Absolutely! Jellied cranberry sauce actually tastes better after chilling overnight, making it a perfect make-ahead holiday side.
What Can I Use If I Don’t Have a Fine-Mesh Sieve?
You can use a cheesecloth-lined colander or a clean kitchen towel to strain the cranberry juice. Just be patient and press gently for best results.