There's a certain charm to the Thanksgiving table when it features a dish of homemade jellied cranberry sauce, shimmering like a ruby centerpiece. This recipe is a cherished tradition in my family, refined over countless autumn gatherings. I remember the first time I made it, following my grandmother's scribbled notes; I was heavy-handed with the sugar, and the sauce was cloyingly sweet. Through trial and error, I've balanced the tartness of the cranberries with just the right amount of sweetness, achieving a perfect harmony that complements the savory feast. The secret to this jellied sauce is in the technique, ensuring a smooth, sliceable consistency without losing the essence of the cranberries.
My journey with this recipe began as a quest to replace the canned version, which, while nostalgic, lacked the depth of flavor I craved. I recall my first attempt setting too firmly, more like a cranberry candy than a sauce. It's essential to monitor the cooking time and to trust the natural pectin in the cranberries to do its work. After several holiday seasons and a few sticky situations, I've honed this recipe to a foolproof method that yields a delicate, melt-in-your-mouth sauce every time. Let's create a new tradition with this homemade jellied cranberry sauce recipe.
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Ingredients
- Fresh cranberries — 1 lb (450g), sorted and rinsed
- Granulated sugar — 1 cup (200g), adjust to taste
- Water — 1 cup (240ml)
- Orange zest — 1 tbsp, finely grated (optional for a citrus note)
- Lemon juice — 2 tbsp, freshly squeezed
Instructions
- Begin by preparing your cranberries. Sort through them, discarding any soft or blemished berries. Rinse the remaining cranberries under cold water. This step is crucial as it not only cleans the berries but also helps to wake up their pectin – the natural thickener that will give our sauce its jellied structure.
- In a medium saucepan, combine the water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. I've learned that patience is key here; rushing the process can lead to a grainy texture as the sugar needs time to fully integrate into the water.
- Add the cranberries to the saucepan along with the orange zest if using. Return to a boil, then reduce the heat to a simmer. The cranberries will begin to pop – a satisfying sound that signals they're releasing their pectin. Simmer for about 10 minutes, or until the cranberries have burst and the mixture has thickened slightly. I once simmered them for too long, and the pectin broke down, resulting in a sauce that never set. Watch for the telltale signs: the popping will slow down, and the mixture will coat the back of a spoon.
- Remove the saucepan from the heat and stir in the freshly squeezed lemon juice. The lemon juice is not just for flavor; its acidity helps to balance the sweetness and ensures the pectin sets correctly.
- Strain the cranberry mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. This is the moment of transformation, where the sauce goes from rustic to refined. I remember skipping this step in my early attempts, only to be met with a sauce that was more relish than jelly.
- Pour the strained liquid into a clean saucepan or directly into a mold if you're feeling confident. If you're using a mold, lightly grease it with a neutral oil to ensure an easy release. I've used everything from vintage molds to simple loaf pans, and while the shape is a personal choice, the smooth, glistening finish is what makes this sauce a showstopper.
- Let the sauce cool to room temperature, then cover and refrigerate. This is where the magic happens: the pectin chains will link up and set the sauce into a soft jelly. It needs at least 4 hours, but I prefer to leave it overnight. The first time I made this, I was too eager and cut into it too soon, resulting in a sauce that hadn't fully set and oozed rather than sliced.
- When you're ready to serve, dip the mold in warm water for a few seconds to loosen the jelly, then invert it onto a serving plate. If it's stubborn, gently run a knife around the edge to encourage it. The sauce should slide out with a satisfying 'schloop' and hold its shape, ready to be sliced and enjoyed.
Substitutions
- Granulated sugar — If you prefer a more natural sweetener, honey can be used. However, be mindful that it has a stronger flavor and is sweeter than sugar, so you may want to use less. I've found that about ¾ cup of honey works well.
- Orange zest — The zest can be omitted for a more traditional cranberry flavor, or replaced with a cinnamon stick during the simmering process for a warm, spiced note.
Variations
- Spiced cranberry sauce — For a twist on the classic, add a pinch of ground cloves and a stick of cinnamon while simmering the cranberries. Remove the spices before straining for a subtly spiced version that's particularly cozy.
- Boozy cranberry sauce — A splash of port or orange liqueur added just before straining can give the sauce an adult kick, perfect for a festive celebration.
Dietary Restrictions
- Sugar-free — For a sugar-free version, substitute the sugar with an equal amount of a granulated sugar substitute that measures like sugar. Keep in mind that the setting properties may vary with different sweeteners.
Equipment
- Medium saucepan
- Fine-mesh sieve
- Wooden spoon or spatula
- Mold or loaf pan
- Measuring cups and spoons
Storage and Reheating
- This jellied cranberry sauce can be made ahead and stored in the refrigerator for up to 10 days. I've found that the flavor actually improves after a day or two, as the tartness mellows and the sweetness becomes more pronounced.
- While reheating isn't necessary for jellied sauce, if you need to soften it slightly for easier removal from the mold, a few seconds in warm water should do the trick.
Pro Tips
- Testing the set — To test if your sauce will set, place a small amount on a chilled plate. If it firms up, the rest of the batch will too. This tip has saved me from runny sauce more than once.
- Smooth texture — For the smoothest sauce, take the time to press the cooked cranberries through the sieve. Skipping this step can leave you with a grainy texture that's less than ideal.
- Chill the mold — Chilling your mold before pouring in the sauce can help jumpstart the setting process, leading to a firmer, more sliceable jelly.
Thanksgiving Jellied Cranberry Sauce Recipe: Sweet and Tangy Delight
Add a homemade touch to your Thanksgiving table with this jellied cranberry sauce recipe. Sweet, tangy, and bursting with flavor. Try it now!
Equipment
- Medium saucepan
- Fine-mesh sieve
- Wooden spoon or spatula
- Mold or loaf pan
- Measuring cups and spoons
Ingredients
- 1 lb Fresh cranberries sorted and rinsed
- 1 cup Granulated sugar adjust to taste
- 1 cup Water
- 1 tablespoon Orange zest finely grated, optional for a citrus note
- 2 tablespoon Lemon juice freshly squeezed
Instructions
- Begin by preparing your cranberries. Sort through them, discarding any soft or blemished berries. Rinse the remaining cranberries under cold water. This step is crucial as it not only cleans the berries but also helps to wake up their pectin – the natural thickener that will give our sauce its jellied structure.
- In a medium saucepan, combine the water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. I've learned that patience is key here; rushing the process can lead to a grainy texture as the sugar needs time to fully integrate into the water.
- Add the cranberries to the saucepan along with the orange zest if using. Return to a boil, then reduce the heat to a simmer. The cranberries will begin to pop – a satisfying sound that signals they're releasing their pectin. Simmer for about 10 minutes, or until the cranberries have burst and the mixture has thickened slightly. I once simmered them for too long, and the pectin broke down, resulting in a sauce that never set. Watch for the telltale signs: the popping will slow down, and the mixture will coat the back of a spoon.
- Remove the saucepan from the heat and stir in the freshly squeezed lemon juice. The lemon juice is not just for flavor; its acidity helps to balance the sweetness and ensures the pectin sets correctly.
- Strain the cranberry mixture through a fine-mesh sieve into a bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. This is the moment of transformation, where the sauce goes from rustic to refined. I remember skipping this step in my early attempts, only to be met with a sauce that was more relish than jelly.
- Pour the strained liquid into a clean saucepan or directly into a mold if you're feeling confident. If you're using a mold, lightly grease it with a neutral oil to ensure an easy release. I've used everything from vintage molds to simple loaf pans, and while the shape is a personal choice, the smooth, glistening finish is what makes this sauce a showstopper.
- Let the sauce cool to room temperature, then cover and refrigerate. This is where the magic happens: the pectin chains will link up and set the sauce into a soft jelly. It needs at least 4 hours, but I prefer to leave it overnight. The first time I made this, I was too eager and cut into it too soon, resulting in a sauce that hadn't fully set and oozed rather than sliced.
- When you're ready to serve, dip the mold in warm water for a few seconds to loosen the jelly, then invert it onto a serving plate. If it's stubborn, gently run a knife around the edge to encourage it. The sauce should slide out with a satisfying 'schloop' and hold its shape, ready to be sliced and enjoyed.
Notes
- Testing the set — To test if your sauce will set, place a small amount on a chilled plate. If it firms up, the rest of the batch will too.
- Smooth texture — For the smoothest sauce, take the time to press the cooked cranberries through the sieve.
- Chill the mold — Chilling your mold before pouring in the sauce can help jumpstart the setting process.
Nutrition
Nutrition Facts
Thanksgiving Jellied Cranberry Sauce Recipe: Sweet and Tangy Delight
Amount per Serving
Calories
98
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.001
g
0
%
Polyunsaturated Fat
0.001
g
Sodium
2
mg
0
%
Potassium
6
mg
0
%
Carbohydrates
25
g
8
%
Fiber
0.1
g
0
%
Sugar
25
g
28
%
Protein
0.02
g
0
%
Vitamin A
3
IU
0
%
Vitamin C
2
mg
2
%
Calcium
3
mg
0
%
Iron
0.02
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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