Jellied Cranberry Sauce
Transform your holiday table with this homemade jellied cranberry sauce, a perfect balance of tangy-sweet flavors and silky-smooth texture. Made with fresh cranberries, vibrant orange juice, and a hint of zesty citrus, this recipe elevates the classic side dish to gourmet status. Simmered to perfection and strained for ultimate smoothness, this cranberry sauce sets beautifully, making it as visually appealing as it is delicious. Whether sliced for elegant presentation or served spooned alongside roasted turkey, this unforgettable dish adds a pop of color and flavor to any festive gathering. Quick to prepare with only a handful of ingredients and ready to wow after a few hours in the fridge, this classic recipe is a must for your Thanksgiving or Christmas menu!
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Recipe Information
Ingredients
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 cup orange juice
- 1 cup water
- 1 teaspoon orange zest
- 0.25 teaspoon salt
Instructions
Rinse the fresh cranberries under cold water and pick through them to remove any damaged or spoiled ones.
In a medium saucepan, combine the orange juice, water, and granulated sugar. Stir until the sugar dissolves.
Add the cranberries to the saucepan and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, or until the cranberries burst and the mixture thickens slightly.
Stir in the orange zest and salt, and cook for an additional 2–3 minutes.
Remove the saucepan from the heat and use an immersion blender to puree the mixture until smooth. Alternatively, transfer the mixture to a regular blender and puree, then return to the saucepan.
Place a fine mesh sieve over a large bowl and pour the cranberry mixture through the sieve. Use a spatula to press the mixture through, discarding any solids left behind.
Transfer the sieved cranberry sauce to a clean container or mold and let it cool to room temperature.
Once cooled, cover and refrigerate for at least 4 hours or until fully set and jellied.
To serve, run a thin knife around the edges of the mold and invert the sauce onto a serving plate. Slice or serve with a spoon.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 234.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
