Jellied Cranberry Sauce: Classic, Simple, and Irresistibly Smooth
Jellied cranberry sauce isn’t just a nostalgic blob on a plate it’s a smooth, tart-sweet side that holds its own at every holiday gathering. Whether you’re pairing it with turkey, layering it on leftover sandwiches, or plating it next to stuffing, this silky sauce brings color and contrast to every bite. Today, I’ll show you how to make the perfect jellied cranberry sauce from scratch easy to slice, beautifully set, and naturally packed with flavor. We’ll walk through ingredients, steps, serving ideas, and storing tips, so you’re never reaching for the canned version again.
Jellied Cranberry Sauce
- Total Time: 20 mins
- Yield: 8 slices 1x
- Diet: Vegan
Description
Smooth, tart-sweet jellied cranberry sauce made from scratch. Perfectly sliceable and full of holiday flavor.
Ingredients
- 12 oz fresh or frozen cranberries
- 1¼ cups sugar
- ½ cup water
- ¼ tsp sea salt
- Optional: 1 tbsp sea moss gel or 1 tsp citrus zest
Instructions
1. In a saucepan, combine cranberries, sugar, water, and salt over medium heat.
2. Simmer 10–12 minutes, stirring and mashing until most berries have popped.
3. Remove from heat and strain through a fine mesh sieve into a bowl.
4. Pour into mold or jar. Let cool to room temperature.
5. Refrigerate for at least 4 hours or overnight to set.
6. Unmold, slice, and serve chilled.
Notes
Do not reduce sugar unless using low-sugar pectin.
Strain while hot for a smooth texture.
Store up to 10 days in the fridge or freeze for up to 3 months.
Serve cold for best texture.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 124
- Sugar: 33g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.03g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 0.2g
- Cholesterol: 0mg
Table of Contents
Table of Contents
Let’s get into the full recipe below.
Why You’ll Love This Recipe
There’s something timeless about a smooth, glistening slice of jellied cranberry sauce on the Thanksgiving table. This version captures that nostalgia with a better flavor and texture because it’s homemade.
You’ll love this recipe because:
- It only uses a handful of pantry ingredients.
- You get a firmer set without gelatin cranberries are naturally high in pectin.
- It slices cleanly and beautifully, perfect for plating.
- You can prep it days in advance for stress-free holidays.
- It pairs well with both traditional meats and vegetarian mains.
For even more side dish inspiration, you might also enjoy this corn pasta salad or this garlic butter mushroom stuffed chicken, both of which complement jellied cranberry sauce beautifully.
Ingredients
This recipe keeps things simple yet flavorful. You’ll only need:
- 12 oz fresh or frozen cranberries – tart and pectin-rich
- 1¼ cups sugar – helps the sauce gel and sweetens the tart berries
- ¼ tsp sea salt – balances the tartness and deepens flavor
- ½ cup water – to simmer the berries
- (Optional) Sea moss gel or citrus zest – adds firmness and brightness
Cranberries are the star here, but it’s the sugar and salt that truly make the texture and taste come alive. If you’re a fan of fruity sides, you’ll also enjoy this apple slab pie for a dessert-style pairing.
How to Make Jellied Cranberry Sauce
Making jellied cranberry sauce from scratch is surprisingly easy. With just one pot and a mesh strainer, you’ll have a beautiful, sliceable sauce ready for your holiday table. Here’s how to get that perfect set and smooth texture.
Step-by-step instructions:
- Simmer the cranberries
In a medium saucepan, combine 12 ounces of cranberries, 1¼ cups of sugar, ½ cup of water, and ¼ teaspoon of sea salt. Stir everything together over medium heat. Let it come to a gentle boil. - Break them down
As the cranberries start to pop, use the back of a spoon to mash them. This helps release their natural pectin, which is key to getting the sauce to gel without added gelatin. - Cook until thickened
Let the mixture simmer for about 10 to 12 minutes, stirring often. The sauce will begin to thicken and darken. It should coat the back of a spoon when ready. - Strain the mixture
Remove from heat. Place a fine mesh strainer over a bowl and pour the hot sauce through it. Press the mixture with a spatula or spoon to extract as much smooth liquid as possible. Discard the skins left behind. - Chill to set
Pour the strained sauce into a mold or wide-mouth mason jar. Let it cool to room temperature, then refrigerate for at least four hours. Overnight is best for a firmer set.
Once it’s chilled and fully set, unmold it by running a butter knife along the edges and inverting onto a plate. You’ll get clean, glossy slices every time. Serve it next to marry me chicken dip crock pot or with leftover turkey sandwiches for that nostalgic cranberry bite.
How to Serve Jellied Cranberry Sauce
Jellied cranberry sauce is incredibly versatile. Once it’s chilled and set, it becomes more than just a side it’s a canvas for creativity. Whether you’re slicing it for tradition or reimagining it with flair, here’s how to serve it right.
- Slice and plate
The classic way to serve it is sliced into round or half-moon shapes. Run a knife around the inside of the mold or jar, then invert it onto a plate. Use a sharp knife to cut clean slices about a quarter-inch thick. Arrange the slices on a platter or wooden board. - Pair with savory dishes
Place a few slices beside roasted turkey, ham, or even a savory garlic butter mushroom stuffed chicken. Its sweet and tart flavor cuts through the richness of meat and creamy sides. - Dress up your holiday spread
Use cookie cutters to shape the chilled cranberry sauce into stars or hearts for a festive touch. It also works beautifully as a colorful accent on charcuterie boards. - Spread it on leftovers
Don’t let the extra slices go to waste. Layer them into leftover turkey sandwiches or melt over warm brie on crackers for a next-day snack. Try pairing with pumpkin seed recipes for a crunchy contrast. - Serve chilled only
Jellied cranberry sauce is best served cold or at room temperature. Heating it will soften the set texture and turn it into more of a compote. To keep those clean slices, avoid warming.
How to Perfect Jellied Cranberry Sauce
Making a good cranberry sauce is simple. Making a great one comes down to small details that add up to big flavor and a beautiful set. Here are the tips that guarantee perfect results every time.
- Get the sugar balance right
Sugar is more than a sweetener in this recipe. It reacts with the natural pectin in cranberries to create that firm, sliceable texture. Cutting the sugar too much can lead to a runny sauce. Stick with the full amount unless you’re using low-sugar pectin. - Don’t skip the salt
It may seem minor, but a pinch of salt rounds out the tartness and brings out the full fruit flavor. Without it, the sauce can taste overly sharp or flat. - Mash the berries thoroughly
Breaking open the cranberries helps release pectin. Simmer until most berries have popped, and mash them with the back of your spoon while stirring. The smoother the mixture before straining, the smoother the final sauce. - Strain while hot
For the silkiest texture, strain the sauce immediately after cooking while it’s still hot. This allows it to pass through the sieve easily and gives a glossy finish. - Chill in the right container
Use a smooth-sided glass jar, bowl, or metal mold. Avoid containers with ridges unless you’re going for that classic canned look. To unmold easily, dip the mold in warm water for 5 to 10 seconds.
Want to bring even more holiday flavor to your table? Pair this sauce with a slice of apple crisp bars or a side of corn on the cob Mexican style for bold, contrasting bites.
Common Mistakes to Avoid
- Using too little sugar
Sugar is essential for texture. Cutting it too much stops the sauce from setting. - Skipping the straining step
Leaving skins in gives a chunky texture. Strain it hot for that smooth, classic finish. - Not simmering long enough
Undercooked berries won’t release enough pectin. Simmer until most have popped and the sauce thickens. - Chilling too quickly
Don’t rush it in the freezer. Chill slowly in the fridge to avoid uneven setting. - Storing in the wrong mold
Use smooth containers. Ridged jars make it hard to slice cleanly.
Storage and Reheating Instructions
- Refrigeration
Store jellied cranberry sauce in an airtight container or mold for up to 10 days. Keep it chilled to maintain its firm texture. - Freezing
You can freeze it for up to 3 months. Use a freezer-safe container and thaw overnight in the fridge. Avoid stirring once thawed just slice and serve. - Reheating? Skip it
Jellied cranberry sauce is meant to be served cold. Heating will ruin the set texture and turn it into a compote. Serve straight from the fridge or let it sit at room temp for 10 minutes.
Frequently Asked Questions
What is the difference between cranberry sauce and jellied cranberry sauce?
Cranberry sauce typically has whole or broken berries in it, offering a chunky texture. Jellied cranberry sauce is strained to remove skins, then chilled until firm. It’s smooth, sliceable, and holds its shape.
What is the best way to serve jellied cranberry sauce?
Serve it cold, sliced into rounds or shapes. It pairs perfectly with roasted meats, sandwiches, or even cheese boards. Try layering it with amish apple fritter bread for a sweet-savory bite.
Is jellied cranberry sauce healthy?
It’s rich in antioxidants and vitamin C from the cranberries. However, it does contain added sugar. You can reduce sugar slightly or use fruit-based sweeteners, but remember sugar helps it gel.
Do you heat jellied cranberry sauce?
No. It should be served cold or at room temperature. Heating will break down its structure and make it lose its signature texture.
Conclusion
Jellied cranberry sauce is more than just a holiday side. It’s a tradition, a memory, and a surprisingly simple recipe that always impresses. Whether you’re slicing it next to turkey, spreading it on leftover sandwiches, or shaping it into stars for a festive touch, it brings brightness and balance to every bite. Skip the can this year once you make it from scratch, there’s no going back.
Serve it alongside apple crisp bars or corn pasta salad for a full seasonal spread. Homemade, smooth, and perfectly set that’s jellied cranberry sauce done right.
