Description
Jellied Cranberry Sauce
This homemade Jellied Cranberry Sauce is perfect for the holidays! With a hint of orange, it brings a tangy, sweet flavor to your Thanksgiving meal. Skip the canned version and enjoy a vibrant, smooth, and easy-to-make cranberry sauce that can be served fresh or canned for longer storage. A family favorite, this sauce is not only a holiday classic but also ideal for leftover sandwiches. Impress your guests with this homemade delight, and enjoy its nostalgic flavor, reminiscent of traditional celebrations.
9 cups fresh cranberries
Juice of 1 orange, plus water to make 3 1/2 cups
Zest of 1 orange
4 cups sugar
Directions:
1. Combine cranberries, orange juice, water, and orange zest in a saucepan; bring to a boil.
2. Simmer for 8-10 minutes until cranberries pop open.
3. Blend until mostly smooth, then strain.
4. Return to pan, add sugar, and boil to 215°F.
5. Pour into jars; refrigerate or can.
Prep Time: 35 mins
Kcal: 193
Step-by-Step Guide
Follow these detailed instructions for perfect jellied sauce. First, thoroughly rinse 9 cups of fresh cranberries. In a large, heavy-bottomed saucepan, combine the cranberries with the juice of one orange. Add enough water to the orange juice to make exactly 3 1/2 cups of liquid total. Stir in the finely grated zest of the orange. Bring the mixture to a rolling boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until all cranberries have popped and softened.
Carefully transfer the mixture to a blender. Blend on high until it is mostly smooth, but some texture remains. For a perfectly clear jelly, you must strain this puree. Pour it through a fine-mesh sieve or cheesecloth into a clean bowl, pressing with the back of a spoon to extract all liquid. Discard the solids. Return the strained liquid to the saucepan. Add 4 cups of sugar and stir to combine. Bring to a boil again and cook, stirring frequently, until the mixture reaches 215°F (102°C) on a candy or instant-read thermometer. This is the jelling point.
Serving Suggestions
This sauce is far more versatile than just a turkey side. Serve it chilled in a decorative bowl alongside your holiday roast. For a creative twist, use it as a glaze for baked brie or goat cheese. It’s also fantastic spread on leftover turkey sandwiches, stirred into yogurt or oatmeal, or even as a topping for pancakes or vanilla ice cream.
How-to Summary
In brief: Simmer cranberries with orange juice, water, and zest until they pop. Blend the mixture, then strain it thoroughly to remove solids. Return the clear liquid to the pot, add sugar, and boil until it reaches 215°F. Pour into prepared jars and allow to set in the refrigerator or process for canning.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work perfectly. There’s no need to thaw them; just add them directly to the pot. The cooking time may increase by a minute or two.
Why did my sauce not set?
The most common reason is not reaching the correct temperature of 215°F. A candy thermometer is essential. Undercooking prevents the natural pectin from activating fully.
How long does homemade jellied sauce last?
When stored in an airtight container in the refrigerator, it will keep for up to 2 weeks. Properly canned jars can last up to a year in a cool, dark pantry.
Can I reduce the sugar?
Significantly reducing the sugar will affect both the flavor and the gel structure. Sugar acts as a preservative and is necessary for the proper jellied texture. We do not recommend altering the ratio.
What’s the difference between jellied and whole-berry sauce?
Jellied sauce is strained to create a smooth, clear gel, while whole-berry sauce retains the berry skins and pulp for a chunkier, more rustic texture.
Common Mistakes to Avoid
- Skipping the Strain: Not straining the blended berries will result in a cloudy, textured sauce, not a clear jelly.
- Guessing the Temperature: Without a thermometer, you risk undercooking (runny sauce) or overcooking (rubbery texture).
- Using a Reactive Pot: Avoid aluminum or cast iron pots, as the acidic cranberries can react with the metal. Use stainless steel or enameled cast iron.
- Stirring Too Little at the End: Once the sugar is added, frequent stirring is needed to prevent scorching on the bottom of the pan.
Conclusion
This homemade Jellied Cranberry Sauce is a simple yet impressive upgrade to your holiday table. By following the detailed steps and avoiding common pitfalls, you’ll create a smooth, vibrant, and flavorful condiment that far surpasses any canned version. Its perfect balance of sweet and tart, with a hint of orange, captures the essence of the season. Making it yourself allows you to enjoy a classic with the pride of a from-scratch creation, ensuring your meal is both delicious and memorable.