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
Scale
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
