Jellied Cranberry Sauce {canned or refrigerated} Recipe
If you’re looking to elevate your holiday table or simply want to savor a timeless classic, homemade Jellied Cranberry Sauce {canned or refrigerated} is the way to go. This vibrant, smooth sauce bursts with the tart sweetness of fresh cranberries and the bright zing of orange, all perfectly balanced to complement your favorite festive dishes. Whether spooned beside turkey, spread on a sandwich, or enjoyed straight from the jar, this sauce is a comforting staple that evokes nostalgia while impressing with its fresh-from-scratch goodness.
Ingredients You’ll Need
Making Jellied Cranberry Sauce {canned or refrigerated} may seem fancy, but it actually requires just a few simple ingredients that truly shine when combined. Each one contributes distinct flavor, aroma, and texture to create a sauce both luscious and vibrant.
- Fresh cranberries: These tart berries bring the beautiful ruby color and signature tang that define cranberry sauce.
- Sugar: Balances the tartness perfectly and helps the sauce thicken into that ideal jelly consistency.
- Orange juice: Adds a bright citrus note that lifts the flavors and adds complexity.
- Water: Used to adjust the liquid level for cooking and dissolving the sugar evenly.
- Orange zest: Imparts a subtle fragrant twist that complements the cranberries without overpowering.
How to Make Jellied Cranberry Sauce {canned or refrigerated}
Step 1: Cook the Cranberries and Aromatics
Start by combining fresh cranberries, freshly squeezed orange juice, water, and orange zest in a medium saucepan. Bring everything to a lively boil, then reduce the heat to a gentle simmer. You’ll notice the cranberries start to pop open, releasing their juices and aroma – this usually takes about 8 to 10 minutes, and it’s where the magic begins as the flavors meld beautifully.
Step 2: Puree the Mixture
Once the cranberries are softened, use an immersion blender or a regular blender to pulse the mixture until it’s mostly smooth. It doesn’t have to be perfectly silky just yet—aim for a texture that moves easily through the next stage. This step transforms the sauce’s chunky beginnings into the jellied parfait ripe for straining.
Step 3: Strain for Smoothness
Pour the mixed cranberry pulp through a fine-mesh sieve over a heat-proof bowl. Using a silicone spatula or wooden spoon, press the puree firmly to extract every bit of liquid, leaving only the fibrous bits and seeds behind. This is the secret to achieving that classic jellied texture that sets beautifully once cooled.
Step 4: Sweeten and Boil to Set
Return the strained cranberry juice to the saucepan over medium-high heat and stir in the sugar until it dissolves completely. Keep stirring as it reaches a steady boil, and maintain that boil until the mixture hits between 215ºF and 217ºF. This precise temperature ensures the sauce will gel perfectly once chilled, capturing that irresistible firmness and sheen.
Step 5: Jar the Sauce
Carefully pour the hot cranberry sauce into sterile canning jars, leaving about a 1/4-inch gap at the top to allow for expansion. Wipe the rims clean, place new lids on, and tighten the rings just until finger-tight. This prepares your sauce for either refrigeration or proper canning for long-term storage.
Step 6: Refrigerate or Process for Canning
If you plan to enjoy your Jellied Cranberry Sauce {canned or refrigerated} soon, simply refrigerate the jars. For longer storage, place jars in a water bath canner with boiling water covering them. Process for 15 minutes, then let the jars rest in the water for another 5 minutes before cooling on a rack overnight. Once sealed, store in a cool, dark place and your sauce will keep up to a year.
How to Serve Jellied Cranberry Sauce {canned or refrigerated}
Garnishes
Sprucing up your cranberry sauce presentation is easier than you think. A fresh sprig of rosemary or thyme adds an herbal aroma and visual contrast, while a few extra orange zest strips on top brighten both look and flavor. These small touches make your sauce feel extra festive and special on the table.
Side Dishes
This jellied sauce sings alongside classic holiday staples like roast turkey, baked ham, or cranberry-glazed chicken. It also pairs wonderfully with creamy mashed potatoes or buttery dinner rolls, providing a sweet-tart balance that complements richer, savory flavors beautifully. Don’t be afraid to experiment and add it to sandwiches or salads for a burst of festive flavor all year round.
Creative Ways to Present
For entertaining, try spooning your Jellied Cranberry Sauce {canned or refrigerated} into small ramekins or decorative bowls to let guests serve themselves. You can even layer it with whipped cream cheese or brie in a crostini to create a trendy appetizer. Offering multiple serving options keeps things fun and interactive around the dinner table.
Make Ahead and Storage
Storing Leftovers
If you’ve got any sauce left over (and honestly, who doesn’t want leftovers?), keep it stored in the refrigerator in its original jar or an airtight container. Properly covered, it will stay fresh for up to two weeks. Make sure to use a clean spoon to avoid any cross-contamination and maintain that fresh flavor.
Freezing
While jellied cranberry sauce tends to hold up well in the fridge, freezing is possible if you need to extend its shelf life. Transfer the sauce into freezer-safe containers, leaving some headroom for expansion. Frozen cranberry sauce can last up to six months, though the texture might soften slightly once thawed. Just thaw in the fridge overnight before serving.
Reheating
Typically, Jellied Cranberry Sauce {canned or refrigerated} is served chilled or at room temperature, but if you prefer it warm, gently reheat over low heat on the stove. Stir occasionally to prevent sticking and remove from heat as soon as it’s warmed to your liking, preserving the fresh orange and cranberry flavors.
FAQs
Can I make Jellied Cranberry Sauce without orange?
Absolutely! While orange juice and zest add a lovely brightness, you can omit them for a more classic cranberry flavor. Consider adding a splash of lemon juice instead for a different citrus note if desired.
How long does homemade Jellied Cranberry Sauce last?
When stored properly in the refrigerator, homemade jellied cranberry sauce can last up to two weeks. If canned correctly and unopened, it can keep for up to a year in a cool, dark place.
What is the difference between jellied and whole berry cranberry sauce?
Jellied cranberry sauce is smooth and set, strained to remove solids, resulting in a firm, jelly-like texture. Whole berry sauce contains whole or partially crushed cranberries, offering a chunkier texture and more tart bursts of flavor.
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries can be substituted. Just thaw them before cooking. Keep in mind that fresh berries often yield a brighter flavor and firmer texture, but frozen works well in a pinch.
Is it necessary to use the water bath canning process?
If you plan to store the sauce long term outside the fridge, yes. Water bath canning ensures the jars seal properly, preserving the sauce for months safely. Otherwise, refrigeration is fine for short-term use.
Final Thoughts
There’s nothing quite like the satisfaction of homemade Jellied Cranberry Sauce {canned or refrigerated} gracing your holiday table or everyday meals. It’s a simple recipe that rewards you with vibrant color, a balanced zing, and that perfectly smooth, jelled texture everyone loves. Give it a try this season and watch how quickly it becomes a cherished favorite in your kitchen and beyond.
Print
Jellied Cranberry Sauce {canned or refrigerated} Recipe
- Total Time: 45 minutes
- Yield: Approximately 6 to 7 cups of cranberry sauce 1x
- Diet: Vegetarian
Description
This jellied cranberry sauce recipe yields a smooth, vibrant sauce perfect for holiday meals or everyday use. Made from fresh cranberries, orange juice, and zest, simmered and sieved to remove seeds and pulp for a refined texture, then sweetened and cooked to perfection. It can be refrigerated or canned for long-term storage, providing a delicious homemade alternative to store-bought varieties.
Ingredients
Fruits and Liquids
- 9 cups fresh cranberries
- Juice of 1 orange
- Enough water to equal 3 1/2 cups (combined with orange juice)
- Zest of 1 orange
Sweetener
- 4 cups sugar
Instructions
- Combine Ingredients and Simmer: In a medium saucepan, mix the 9 cups of fresh cranberries, orange juice, water, and orange zest. Bring the mixture to a boil over medium-high heat, then reduce heat and let it simmer gently for 8 to 10 minutes until the cranberries burst open.
- Puree the Mixture: Using an immersion blender, potato masher, or blender, carefully blend the cranberry mixture until mostly smooth. It’s fine to have a slightly textured puree, but smoother puree will strain through the sieve more easily.
- Strain the Sauce: Pour the puree through a fine-mesh sieve into a heat-proof bowl. Use a silicone spatula or wooden spoon to press the sauce through the sieve, removing all seeds, twigs, and pulp. Return the smooth cranberry sauce to the saucepan.
- Add Sugar and Boil: Place the pan back on medium-high heat, add the 4 cups of sugar, and stir until fully dissolved. Bring the sauce to a boil, stirring often, and continue boiling until the mixture reaches 215ºF to 217ºF, which ensures proper gelling.
- Jar the Sauce: Pour the hot cranberry sauce into sterile canning jars, leaving 1/4 inch of headspace at the top. Wipe jar rims clean, place new lids on, and screw rings on until fingertip tight.
- Store or Process: For refrigeration, simply store jars in the fridge. For shelf stability, submerge jars in a hot water canner, cover with water, and boil for 15 minutes. After boiling, turn off heat and let jars sit in water for 5 minutes before removing. Cool jars undisturbed overnight on a towel or wire rack.
- Label and Store: Once fully cooled, wipe jars, label with date and contents, and store in a cool, dark place. Properly canned cranberry sauce can last up to one year.
Notes
- Use fresh cranberries for the best flavor and texture.
- The temperature range of 215ºF to 217ºF is crucial for achieving the right set.
- Ensure jars and lids are sterilized before filling to prevent spoilage.
- This recipe yields a smooth, jellied sauce similar to store-bought cranberry sauce but without preservatives.
- Adjust sweetness if desired, but 4 cups of sugar balances the tartness of fresh cranberries well.
- Allow jars to cool undisturbed to prevent seal failure.
- Refrigerated sauce should be consumed within 3 weeks.
- Canned jars kept in a cool, dark spot are safe for up to one year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment, Sauce
- Method: Simmering, Pureeing, Straining, Boiling, Canning
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 110
- Sugar: 27g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: jellied cranberry sauce, homemade cranberry sauce, canned cranberry sauce, holiday sauce, cranberry condiment, smooth cranberry sauce
