Spiced Jellied Cranberry Sauce
Transform your holiday table with this Spiced Jellied Cranberry Sauce, a vibrant and sophisticated twist on the classic Thanksgiving side dish. Made with fresh cranberries, warm spices like cinnamon, cloves, and allspice, and a hint of zesty orange, this recipe strikes the perfect balance of tart and sweet. The addition of gelatin creates a smooth, sliceable texture that’s as stunning as it is delicious. Easy to prepare in just 25 minutes, this make-ahead cranberry sauce is chilled in a mold to achieve its elegant shape, perfect for making an impression on your guests. Serve it as a standout centerpiece to pair with turkey, ham, or your favorite holiday dishes. Keywords: spiced cranberry sauce, jellied cranberry recipe, Thanksgiving cranberry sauce, holiday side dish with spices.
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Recipe Information
Ingredients
- 12 ounces fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon orange zest
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground allspice
- 1 tablespoon gelatin powder
- 2 tablespoons cold water
Instructions
In a medium saucepan, combine the cranberries, granulated sugar, water, orange zest, ground cinnamon, ground cloves, and ground allspice.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
After boiling, reduce the heat to low and simmer for about 10 minutes, or until the cranberries burst and the mixture thickens slightly.
Remove the saucepan from heat and allow the mixture to cool slightly for about 5 minutes.
While cooling, sprinkle the gelatin powder over 2 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.
Stir the bloomed gelatin into the warm cranberry mixture until fully dissolved.
Strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids with a spatula to extract as much liquid as possible. Discard the solids.
Pour the strained mixture into a lightly greased mold or serving dish.
Refrigerate for at least 4 hours, or until set and jellied.
To serve, run a knife along the edge of the mold and invert onto a serving plate, or serve directly from the dish.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 214.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 294 mg | 6% | |
*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.
