Cranberry sauce is a staple on many holiday tables, but when you can it yourself, it takes on a whole new level of flavor and freshness. This Jellied Cranberry Sauce is not just a delicious side; it’s a wonderful way to preserve the vibrant taste of cranberries to enjoy all year round. With a hint of apple juice and the zest of an orange, this recipe is sure to impress your guests and elevate your next meal.

What You’ll Need for Jellied Cranberry Sauce

To create this delightful jellied sauce, gather the following ingredients:

16 cups (about 4 lbs) cranberries (fresh or frozen)
4 cups apple juice
5 cups sugar
2 cups water
Zest from 1 orange (optional; about 2 tsp)

Now that you’ve got everything ready, let’s get started on how to make this delightful condiment!

Step-by-Step Jellied Cranberry Sauce Recipe

Prepare Your Canner and Jars: Start by preparing your canner, jars, and lids. It’s essential to ensure everything is clean and ready.
Combine the Ingredients: In a large stainless steel saucepan, mix the cranberries, apple juice, and water. Place the saucepan over medium-high heat and bring the mixture to a boil.
Simmer the Mixture: Once boiling, reduce the heat and let it simmer for about 10 minutes. You’ll know it’s ready when the cranberries soften, and you see the skins burst open.
Cool and Blend: Remove the pot from heat and let it cool for about 5 minutes. Transfer the cranberry mixture to a food mill or sauce maker to remove the skins. If you don’t have one, you can blend it in a blender until it’s completely smooth.
Return to Heat: Pour the cranberry puree back into the saucepan. Stir in the sugar and bring the mixture to a boil, stirring constantly.
Boil and Test: Keep boiling the mixture, constantly stirring, until the sugar is dissolved and the mixture continues to boil when stirred. Set a timer for 10 minutes and keep stirring. After 10 minutes, test the sauce to see if it has reached the gel stage. If it hasn’t, keep boiling for another 5 minutes before testing again.
Add Orange Zest: If the gel stage has been reached, stir in the orange zest for a lovely citrus note.
Jar It Up: Ladle the hot cranberry sauce into your hot jars, leaving about ¼ inch of headspace. Wipe the rims of the jars with a clean cloth dipped in hot water. Center the lid on each jar and add the ring, tightening until it’s fingertip tight.
Process the Jars: Place the jars in the canner, making sure the water covers them by at least one inch. Bring the water to a boil and process for 15 minutes, adjusting for altitude if necessary.
Finish Up: Once processing is complete, remove the lid of the canner and wait for 5-10 minutes before removing the jars. Let the jars sit for 12-24 hours before removing the rings and checking the seals. Store the jars at an ideal temperature of 50-70ºF.

Serve & Enjoy Jellied Cranberry Sauce

Now that your cranberry sauce is beautifully canned, it’s time to think about serving. This jellied delight pairs perfectly with roasted meats, especially turkey and chicken, making it a classic holiday favorite. For a refreshing twist, try serving it alongside a cheese platter or mixing it into yogurt for a tangy snack. You can also spread it on toast for a yummy breakfast treat.

Helpful Tricks for Jellied Cranberry Sauce

Adjust Sweetness: Feel free to adjust the sugar according to your taste. If you prefer a less sweet sauce, start with 4 cups and add more if needed.
Herbal Infusion: For a unique twist, consider adding a sprig of rosemary or thyme during the simmering process. Just remember to remove it before canning!
Storage: Make sure to store your sealed jars in a cool, dark place to keep them fresh longer.

Jellied Cranberry Sauce FAQs

Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work just as well as fresh ones! No need to thaw them before cooking.

How long do home-canned jars of cranberry sauce last?
If stored properly in a cool, dark environment, your homemade cranberry sauce can last up to a year.

Can I adjust the consistency of my sauce?
Absolutely! If you prefer a thicker sauce, allow it to boil a bit longer. Just keep an eye on it to avoid burning.

You’ll love making and sharing your own Jellied Cranberry Sauce! It’s a simple recipe that yields satisfying results, perfect for any occasion. Enjoy the process, and relish the rich flavors that come from your own kitchen!

Print Recipe

Jellied Cranberry Sauce

A delightful jellied cranberry sauce that elevates the flavor of cranberries with hints of apple juice and orange zest, perfect for holiday meals and year-round enjoyment.

Prep Time15

Cook Time30

Total Time45

Course: Condiment, Sauce

Cuisine: American

Keyword: Canning, Condiment, Cranberry Sauce, Holiday Recipes, Jellied Sauce

Servings: 8 servings

Calories: 150kcal

Ingredients

Main Ingredients

16 cups cranberries (fresh or frozen)
4 cups apple juice
5 cups sugar Adjust sweetness to taste
2 cups water
1 zest orange (about 2 tsp, optional) For a citrus note

Instructions

Preparation

Start by preparing your canner, jars, and lids. Ensure everything is clean.

Cooking

In a large stainless steel saucepan, mix the cranberries, apple juice, and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to simmer for about 10 minutes until the cranberries soften and skins burst.
Remove from heat and let cool for 5 minutes. Transfer to a food mill or blender and puree until smooth.
Pour the cranberry puree back into the saucepan. Stir in the sugar and bring to a boil, stirring constantly.
Continue boiling, stirring, until the sugar dissolves and the mixture continues to boil. Boil for 10 minutes and test for gel stage.
If it hasn’t gelled, keep boiling for an additional 5 minutes before testing again.
Once gelled, stir in the orange zest.

Canning

Ladle the hot cranberry sauce into your hot jars, ensuring about ¼ inch headspace. Wipe rims with hot cloth.
Center the lid on each jar and tighten the ring fingertip tight.
Place jars in the canner, ensuring water covers them by at least one inch. Bring to a boil and process for 15 minutes.
Once processing is complete, remove the lid of the canner and wait for 5-10 minutes before taking out the jars.
Let the jars sit for 12-24 hours before removing rings and checking seals. Store in a cool, dark place.

Notes

For a unique twist, consider adding a sprig of rosemary or thyme during simmering, remembering to remove before canning. Adjust sugar to taste and ensure jars are stored in a cool dark place.