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Jellied Cranberry Sauce

Jellied cranberry sauce is made by simmering fresh cranberries with sugar, straining the mixture smooth, and chilling it in a mold until firmly set. Unmold it for a glossy, sliceable cranberry side dish with a bright tart-sweet flavor.
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Prep Time 5 minutes
Cook Time 12 minutes
Chilling 4 hours
Total Time 4 hours 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 113
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 cup granulated sugar
  • 1 bag (12 oz) fresh cranberries picked over and rinsed

Equipment

  • 1 2-quart saucepan
  • 1 2-cup mold

Method
 

  1. Combine the water, sugar, and cranberries in a 2-quart saucepan.
  2. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  3. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until most of the cranberries have burst.
  4. Press the hot mixture through a fine-mesh sieve into a heatproof bowl, scraping the underside of the sieve so the strained cranberry pulp goes into the bowl; discard the skins.
  5. Pour the strained sauce into a 2-cup mold.
  6. Refrigerate until firmly set, at least 4 hours.
  7. Dip the bottom of the mold in warm water for 10 to 15 seconds.
  8. Run a thin knife around the edge.
  9. Invert onto a serving plate.

Notes

For clean unmolding, dip only the bottom of the mold in warm water and loosen the edge with a thin knife. Refrigerate covered for up to 5 days; freezing is not recommended because it can affect the set. The sauce is naturally vegan and gluten-free.