Homemade Jellied Cranberry Sauce Recipe
The best Homemade Jellied Cranberry Sauce you're ever gonna eat, made with whole, frozen (or fresh) cranberries. Never buy canned again! 30-minute recipe.
Servings: 8
Calories: 120kcal
Ingredients
- 12 ounces Organic Frozen Whole Cranberries can be purchased fresh and frozen until needed
- 1 cup water
- 1 cup sugar
- 1 cinnamon stick
- 1 tablespoon orange juice
Instructions
- Place the water and sugar in a large heavy-bottom sauce pan.
- Bring it to a boil.
- Add the cinnamon sticks, orange juice 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.
Notes
- 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.
- 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.
Nutrition
Calories: 120kcal | Carbohydrates: 31g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 48mg | Fiber: 2g | Sugar: 27g | Vitamin A: 34IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.2mg