Jellied Cranberry Sauce
Jellied Cranberry Sauce is a smooth, sweet-tart holiday side dish made with fresh cranberries, sugar, and water. It has a beautiful ruby color and a refreshing flavor that pairs perfectly with roast turkey and festive meals.
Equipment
- Saucepan
- Fine mesh strainer
- Wooden spoon
- Mixing Bowl
- Mold or container for setting the jelly
Ingredients
• 12 oz fresh cranberries
• 1 cup sugar
• 1 cup water or orange juice
• 1 tablespoon lemon juice (optional)
• 1 teaspoon orange zest (optional)
Instructions
1. Rinse the cranberries and remove any soft or damaged berries.
2. Combine cranberries, sugar, and water in a saucepan and cook over medium heat until berries burst.
3. Let the mixture simmer for a few minutes until the cranberries become soft and fully cooked.
4. Use a fine strainer to filter the cooked mixture, pressing softly to gather the smooth cranberry liquid.
5. Place the strained liquid back in the saucepan and let it simmer for a short time until it thickens slightly.
6. Pour the mixture into a bowl or mold.
7. Refrigerate until firm and set.
Notes
- Fresh cranberries give the best flavor and color.
- Change the sugar level according to the natural tartness of the cranberries.
- Do not skip straining if you want a smooth jelly texture.
- For proper setting, keep the sauce in the refrigerator for a few hours until it becomes firm.
- Orange zest adds a fresh citrus flavor.
- You can make this recipe one day ahead of serving.
- Keep any leftovers in the refrigerator and use them within one week.