American · Side · Easy
Jellied Cranberry Sauce
Tart, jewel red, and sliceable into perfect little rounds that jiggle on the plate. Making it from scratch tastes brighter than the can, and it still sets up beautifully.
The whole recipe in 60 seconds
Jellied Cranberry Sauce, in 5 ideas
- The slices look like stained glass on the plate, a little edible decoration.
- Stir in orange zest and a pinch of cinnamon for a warmer flavor.
- Pour it into a pretty mold if you have one, it unmolds like a charm once fully set.
- Leftover slices are wonderful chopped and swirled into whipped cream.
- Kids love helping strain the berries and watching it set.
What you need
Ingredients
- 4 cups fresh cranberries, plus a few extra for garnish
- 1 1/4 cups sugar
- 1 cup water
- 1 strip orange peel
- 1 pinch kosher salt
- 1 tbsp lemon juice
How to make it
Directions
- Rinse the cranberries and pick out any soft ones.
- Combine the cranberries, sugar, water, orange peel, and salt in a saucepan over medium high heat.
- Bring to a boil, then lower to a lively simmer. Cook about 10 minutes, stirring, until nearly all the berries have burst and the sauce looks glossy.
- Press the mixture through a fine mesh sieve into a bowl, working it well with a spoon to extract every bit of pulp. Stir in the lemon juice.
- Pour into a mold or a small serving dish. Cool to room temperature, then cover and refrigerate at least 4 hours, or overnight, until firmly set.
- Unmold onto a plate or serve straight from the dish, garnished with a few whole cranberries.
Cranberries are full of natural pectin, so no gelatin is needed. The trick is patience in the fridge, not extra ingredients.