Jellied Cranberry Sauce Made With Fresh Whole Cranberries is scrumptious, with just the right amount of tang. And takes just 30 minutes (plus time to refrigerate). Make it the day before you need it and it’s ready for your holiday dinner.
Don’s Jellied Cranberry Sauce is my favorite cranberry sauce. Before I met Don, I didn’t like the whole cranberry made-at-home kind of cranberry sauce. Our family always bought the canned version. And, I must admit, I still like that kind, too. But Don’s Homemade Jellied Cranberry Sauce is a must at our Thanksgiving table.
That’s because he adds cinnamon and the zest from an orange to the cranberries. It makes the cranberry sauce amazing. If you prefer the traditional sauce, you can leave these two ingredients out.
The recipe is a variation of the one from the Ocean Spray cranberry bag. We usually buy two bags of Organic Frozen Whole Cranberries before Thanksgiving and freeze one to save it for Christmas.
The Perfect Accompaniment
Jellied Cranberry Sauce is a tasty complement to turkey, chicken, Cornish game hens and other birds. It also goes well with pork. It is best if you make this Jellied Cranberry Sauce the day before you want to serve it. That way, you can make sure it sets up and is nice and cold.
What You Need
You will need measuring cups and spoons, a zester and a good heavy bottomed pan. You’ll also want a nice bowl to serve your cranberry sauce, so be sure to get one if you don’t already have one. In our home we chill the cranberries in a beautiful dish and serve it by passing it around the table with an antique serving spoon.
Homemade Jellied Cranberry Sauce Recipe
Jellied Cranberry Sauce
The best Homemade Jellied Cranberry Sauce you're ever gonna eat made with whole, fresh cranberries. Never buy canned again! 30-minute recipe.
- 1 pound Organic Frozen Whole Cranberries (can be purchased fresh and frozen until needed)
- 2 C water
- 2 C sugar
- 2 cinnamon sticks
- zest of 1 orange
- Place the water and sugar in a large heavy-bottom sauce pan.
- Bring it to a boil.
- Add the cinnamon sticks, orange zest and cranberries.
- Simmer for about 20 minutes until all the cranberry skins have “popped” and the berries feel soft.
- For whole cranberry sauce, remove the cinnamon sticks, pour the cranberries into a bowl or mold and refrigerate until firm (4 to 5 hours).
For jellied cranberries (without whole cranberries) remove the cinnamon sticks and press through a foley food mill to remove the seeds and skin. Takes about 10 minutes.
- Then pour the mixture into a bowl or mold and chill until firm (4 to 5 hours).
- Keep refrigerated.
Hint: If you have chilled it in a mold, warm the mold in a bowl of water to release the cranberry jelly. Place a serving plate on top of the mold and turn it over so the cranberry jelly is transferred to the plate.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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