This Jellied Cranberry Sauce is a deliciously fresh, homemade version that smokes every commercial cranberry sauce I’ve ever tried. And it’s easy to boot!
My 23 year old son (excuse me while I hyperventilate a bit over that one…) has -year after year- requested a giant Thanksgiving style feast on his birthday that falls about a week and a half before Thanksgiving. It’s his favourite meal of the year and he sees no reason to be confined to having it only once.
He also sees no problem with having the gigantic meal twice in one month. …And he knows what he likes.
Since he was able to say so, the thing he has grabbed for first from the table is the bowl of cranberry sauce. It has to be smooth.
He and I both feel strongly about this. Even though Martha and legions of foodies present the beautiful relishes and whole berry sauces with the recognizable berries peeking out of it, I continue to hew the middle-America, smooth, quivering, ruby-red, can-shaped tube of sauce like the one I grew up eating.
My son loves this version the very best, too. Is it nostalgia? Perhaps… but it’s what I like.
…And I know what I like.
(I do like some of the whole berry stuff, but it HAS to be like this homemade sweet and spicy one or all bets are off!)
But what I like very best of all is this homemade Jellied Cranberry Sauce. It has all the punch of fresh cranberries, less sugar, and a hint of orange juice all in a smooth, jelled package. Ah. Now, THIS is a good thing.
That Gobble Gobble jar is just for my son. Once it has been chilled, he will sit down with a spoon and a cat-eating-yellow-jacket grin and dig in with many happy sighs.
Homemade cranberry sauce can be umolded like it’s cousin-in-a-can by gently running a little hot water over the outside of the jar, running a flexible, thin spatula around the inside of the jar, and plopping it onto a plate or into a bowl. If you use super fresh cranberries (not frozen) it’ll be as firm as it’s commercial counterpart.
If you use frozen berries it may be just a wee touch softer set. It is still marvelous either way.
I used to make this with 4 bags to 4 cups of water, but I’ve recently reduced the water to 2 cups to make it more firm-set like the commercial version. Either way it’s delicious!
Do I have to can it?
The short answer is no. If you’re can-phobic, you can certainly pour it into jars, put the lids in place, and refrigerate it up to 10 days before serving.
While I’ve not tried freezing it, I imagine the taste would hold up beautifully in the freezer. Would the gel hold up? Couldn’t say.
Can I can it?
The short answer here is yes. I can homemade cranberry sauce every year.
EVERY YEAR. Make sure it’s well chilled before attempting the unmolding process. Sometimes canning can break down the pectin a wee bit.
It’ll still be sauce, it just might be a little saucier than you anticipated. After canning, sometimes ours is often more like a very thick set jelly than a hard gel.
I say this makes it better for spreading on leftover turkey sandwiches. The great advantage to canning it is that you can store it on pantry shelves for up to a year!
Given the facts that cranberries are usually on wicked sale this time of year, and that we eat it year ’round, it makes sense to make it in massive quantities and can it up.
Homemade Cranberry Sauce
One more short answer and then I’ll stop with the short answers: because you can. Ahem.
Sorry. But really, I do this because I like the taste better, I like the fact that I know what went into it, and I like that it’s less sweet than the commercial counterpart.
Jellied Cranberry Sauce
Combine the sugar, orange juice, zest and water in big stockpot over high heat. Bring to a boil.
Add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes while the cranberries pop open.
Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar.
Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. Wipe the jars down, label them, and store in a cool, dark place for up to a year.
Jellied Cranberry Sauce {canned or refrigerated}
Ingredients
- 4 bags fresh cranberries 12 ounces each
- 4 cups sugar
- The juice of one orange plus enough water to equal 2 cups
- The zest of 1 orange
Instructions
- Combine the sugar, orange juice, zest and water in big stockpot over high heat. Bring to a boil. Add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes while the cranberries pop open.
- Pour into a fine-mesh sieve over a heat-proof bowl until all that remains is a paste of little twiggy bits and seeds from the cranberries and orange zest. Pour into sterile canning jars, leaving 1/4-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
- Store in the refrigerator OR place the jars filled with hot cranberry sauce in a canner and cover with hot water. Bring to a boil and process for 15 minutes, whether in a pint, pint and a half, or quart sized jar. Turn off the heat, remove the lid from the canner and let the jars remain in the water for five minutes before transferring to a wire rack or towel to cool overnight, undisturbed. Wipe the jars down, label them, and store in a cool, dark place for up to a year.
Nutrition
Originally published November 2013, updated November 2020 with additional notes.
Yasmin says
I love this! Thanks for posting!!
Betty says
I made your recipe for cranberry sauce. Do you have a version for sugar-free.
Rebecca says
Hi Betty- I’m afraid I don’t have a sugar-free version!
Cheryl says
Could you maybe use powdered sugar?
Rebecca says
I don’t think powdered sugar would work well in this recipe, Cheryl. 🙂
Robin says
Use Swerve Sweetener or even Spelda in place of sugar. 🙂
Deni says
I make it with agave and it turns out great!
Rebecca says
Thanks for letting us know, Deni!
Katie says
Would it have to be strained? As long as there weren’t any twiggy bits, would it end up being like whole berry sauce?
Rebecca says
You don’t have to strain it… That is just what makes it nice and smooth. Alternatively- you can purée the mixture and can it like that, too…
Briese says
What exactly is your “fine mesh strainer”? Is that just the basket in a hoop with handle like for pasta?
Rebecca says
Hi Briese- Here’s the one I use.
Steve DeVries says
I agree completely with you take on the cranberry jelly. Here’s some suggestions.
I use a cloth strainer bag that’s made to strain paint( available from a paint store). You can twist it and really get out all the liquid.
Also I save cans to mold it so it has the traditional grooves around it. ?
Lori @ RecipeGirl says
This makes me so happy. Totally making it!
Shirley says
How many pints of the finished product will this make? I make whole cranberry sauce but have a couple folks that like the can-shaped jellied stuff. I will be making this!
😀
Rebecca says
The recipe should yield in the neighborhood of 4 cups of finished sauce when prepared as directed. That would yield about 2 pints. 🙂
Karen B says
I’m in agreement with your son. As soon as November hits I crave turkey dinner. So last Sunday I did a smaller version with a turkey breast. My 3 year old Granddaughter fell in love with the jellied cranberry sauce from the can. I told my son you need to buy that girl more cranberries. Silly me I forgot it came in a CAN and they only eat things from a CAN once in a while. So here I am today and I come and check out your blog and my Granddaughter’s love for cranberries can continue!! LOL I’m making these as soon I get my hands on fresh cranberries….Thanks again! Also since I typing….Pickle Dip Friday for Pampered Chef party!!!!
Melissa says
You know I’ve been making my own for four (four?) years now, but chunky not smooth… this year I am going to do it your way. Smooth. Jarred ahead, plopped out in one pieces and cut into large chunks. Love it.
jessie sis says
I love that this one has no junk in it, like the one on the store shelves. I am thrilled to try canning it this year!
Chris @ Shared Appetite says
This sounds great! I love adding a little orange flavor into my cranberry sauce!
Sandy says
We love it smooth too. Last year i made my first batch with berries. No o liked it. I had a can nust case.lol
I am going to make yours this year. And i am with your son on turkey. I also make the turkey breast with gravy i save from big turkey just for this.zzI just put it in baggies so its real gravy.
Thank you, cant wait.
Nicole says
Jellied Cranberry Sauce is my absolutely favorite side dish for Thanksgiving. Totally making this. Thanks for sharing!
Rebecca says
Hooray! I held my breath a little posting this because people are (VERY) opinionated about cranberry sauce and I didn’t want the whole berry mafia to come at me! 😀
Katie | Healthy Seasonal Recipes says
There’s no way around it Rebecca, you rock! I love this. Pinning away!
Tieghan says
My younger brothers Birthday is the 24th and he does the very same thing. Request a feast!! Only he would never eat cranberry sauce. 🙁
Too bad! This look awesome and I have to make it!
Abbie @ Needs Salt says
I love jellied cranberry sauce! It’s my favorite kind.
Your’s looks so delicious!
Pinned.
The Healthy Apple says
LOVE this recipe; sounds amazing and so perfect for Thanksgiving. Happy Holidays!
[email protected] says
You are a canning master! Love this!
Jodee Weiland says
This looks wonderful! I would have never thought to do this from scratch before, but now I can’t wait to try it. Thanks!
Sandra Ruper says
Can splenda or truvia be used in place of the sugar?
Rebecca says
I’ve never tried it, Sandra, but I imagine it might work. Cranberries are so full of natural pectin! If you give it a try, would you let me know how you like it?
Billy says
I attempted this with granulated splenda last night and it turned out more like a jam. Never jellied, just got thicker. I did it again tonight with the sugar and could tell a noticeable difference in how it was cooking before ever putting it in a jar and could tell a HUGE difference after I was strained and ready for the jar. My advice, don’t use straight Splenda. A mixture may work, maybe 50/50, but I don’t think I’ll be trying that.
Jenny says
Have you tried adding a little Pomona’s pectin? It allows for low sugar and sugar substitutes because it is activated by calcium and not sugar. It may help the set.
Sandra Ruper says
Can splenda oe truvia be used in place of the sugar?
clay says
No. Do not use splenda or other artificial sweeteners when making a food that needs to set up. The sugar is an integral part of it going from a sauce to a jelly.
If you really want to replace the sugar, try toying with the recipe. Add fine diced green apples or pectin in order to make it stand without the sugar. Be careful, it wouldn’t take a lot of pectin, especially with cranberries.
Unless you have acute health issues I wouldn’t suggest using splenda ever. It’s not healthier- it’s just not good for you in different ways than sugar is.
Renee @ Awesome on $20 says
This is brilliant! I love making the fresh stuff, but I always try to get the jelly bits and leave the actual fruit for others. I’m definitely trying this!
Daina says
I’m totally going to try this. Especially since I just acquired another dozen jelly canning jars that are just screaming to be filled!
Coty and [email protected] says
Great information! Enjoyed this post!
Jessica @ A Kitchen Addiction says
My husband always triple checks with me to make sure that jellied cranberry sauce will be present on the Thanksgiving table! I’m going to have to try and see if I can get him to switch to this homemade version!
Kate Ott says
I made the cranberry sauce last night–delicious! BUT, mine is much more sauce–and not firm. What would you suggest we try for round 2 with girlfriends tonight?
Rebecca says
How long have you let it stand up, Kate?
Andrea says
Mine was the same way. I thought it was rely going to set up because I could tell it was jelling as I was spooning it into the jar. I would love to know what went wrong.
Daina says
Mine is processing right now. 🙂 When you say boil so the cranberries pop – wow – they really do pop! I ended up with enough after straining for 5 half pints, but then I saw all that lovely cranberry paste, and being one that hates to waste stuff, I plunked the pasty leftovers into 2 pint jars (with a little leftover for the frig) and tossed them in the processing bath too. I figure that will go lovely spread on leftover turkey sandwiches too.
By the way, my favorite comment in your recipe : “why should I make it from scratch when I can buy it from the store? – Because I can!” Love it! (and that’s why I do it). I seriously need to adopt a large family who will help me consume all my canned stuff.
Thanks for the recipe – I came for the candied jalapenos. I stayed for the joy of reading all your recipes. <3
Rebecca says
Oh, Daina! I love the way you think. Let me know how you like your cranberry spread! 😀
KRISTINE L HAHN says
Ha ha ha! “…becuz I can.” I totally agree with you~ That is exactly why we do this! I did this same thing when I made blackberry Jelly this year. I couldn’t see all the pieces of blackberries going to waste so I threw them into the crock pot and made blackberry butter. (Just like apple butter) omg it is to die for! I hate wasting anything. I’ve learned to make pectin from apple peels/cores. There are just so many ways to use all Gods blessings!
I have a sign in my kitchen, made for me by a friend, that has a ball canning jar on it, and it says: “Get some balls and start canning!”
Nutmeg Nanny says
haha I love that he takes advantage and gets two thankgivings 🙂 my kind of kid! This cranberry sauce sounds tasty! Personally, I can appreciate both versions of sauce
Anne says
Pectin needs sugar to set up – most recipes won’t work quite right with even reduced sugars. In fact, when bottled pectin first came out, one selling point was that you could use less sugar, and boil the fruit less, so you got more and fresher tasting jelly from your fruit with less sugar… (Talking about peaches and such, with less natural pectin than cranberries.)
However, there is now packaged pectin that doesn’t require sugar. Pomona’s Pectin, and also one made by Ball, that I know of. I haven’t used it, yet, but I wonder if that might be an option for people who want a sugar free version.
I prefer chunky sauces and chutneys and relishes, myself – but I have friends who long for the canned jellied sauce they now avoid… This might be a nice gift item, if I make it work well. Thanks for the idea!
Diana says
Thank you for posting this. I just made a batch and it tastes great! It hasn’t set up yet but it’s already thickening as it cools. I did mine with 3 cups of sugar and the juice of 2 oranges and water to make 4C. Tastes sweet enough but still nice and tangy. Also stick blended it and still strained it. What a beautiful color!
My jellied-cranberry-sauce-nut daughter will be very happy and you’ll get full credit at the table Thursday.
Thanks again and Happy Thanksgiving!
kjh says
Definitely didn’t get this one right last night. I think that my fear of overly aggressive heating (see: reduction of apple pie juices fiasco of last week) meant we didn’t truly let the mixture “boil”, perhaps it was more of a simmer. Sorry, boyfriend! You were right! Ended up with four pints of runny stuff and a blind hope that it would magically set. Rookies. 🙂
It was fun, though. I’m going to try to make time to get a half-recipe done this evening. And perhaps enjoy a little of our now-cocktail mix. 😀 Thanks for the recipe. Making your cornbread stuffing, too!
kjh says
PS – Mightaswell ask my silly question. If I put it back on the stove and reduce by 50% is that going to help anything? Or is it likely to ruin it?
Rebecca says
I don’t think that’s a silly idea at all! I’d give it a shot, but remember that you’ll want to make sure it doesn’t scorch! Runny cranberry sauce is still tasty, scorched, well, isn’t. 😀
kjh says
It worked it worked it worked!!
Thank you. 🙂
Happy Thanksgiving!!
Rebecca says
Hooray! I was holding my breath for you!
Samantha says
Mine turned out runny as well. Did you put the runny cranberry mix back on the stove to get it to set? Thanks!
Rebecca says
Samantha- Check out my responses to the folks who had a similar problem in earlier comments! Just remember to keep stirring to prevent scorching!
chefcrembrulee69 says
Put those babies back on stove top, let them simmer…those babies will thicken to gloriousness!
Jen L says
I’m so excited! My first attempt and it is popping away! I love how it smells. I am leaving it chunky because the kids love the whole cranberry version best. Thanks much!
AppleHillCottage says
I’m generally of the whole berry variety person just because I hate to waste things (like pulp) but you made this look so good and I thought it would be a great gift idea. Some of it is canning away now, and some is going straight into the fridge. It’s delicious. But now I have three cups of beautiful looking pulp left… Not seedy, no sticks… any suggestions?
I think I’m going to stick it in the freezer while I mull this over. Maybe some yummy conserve or something?
Brooke says
Followed this recipe to a T and my jelly never set. Its total soup. What happened? 🙁
Rebecca says
Try putting it back in the pan and reducing it further. Make sure it’s at a good solid boil and not a gentle simmer… You’ll also want to be sure to keep stirring the bottom well so that it doesn’t scorch!
Debbie Buch says
Mine didn’t gel either and I got 5 pints–see below. I did press out the berries in the sieve but how would that be different that just pureeing the whole batch and canning that?
So should I unseal the processed jars of ‘syrup’ and put them back on the burner to reduce? I like the syrup but still would prefer some jars of the jellied berries that I wanted in the first place.
Is there any problem with keeping some of the processed jars of syrup to use on ice cream or pancakes? I put the juice of a large orange in there with the zest so I hope that’s enough acid. to be food safe.
Rebecca says
There’s not a thing in the world wrong with keeping some of that. It sounds delicious!!!!! Now, as for the ‘syrup’ you’d like to jel… you have a couple of options. You can use some Knox unflavoured gelatine to set it up or you could unseal the jars, pop it on the burner, and reduce, stirring carefully to prevent scorching until it reaches gel stage. (Like you’re making old-fashioned jam.) The Knox version would be far faster, but the reduction version would be more old-fashioned.
Debbie Buch says
Oh happy day! I went to unseal my second try at the jelled cranberries to reprocess them and SURPRISE they had jelled! So now I have one batch of jelled and one of syrup–for pancakes and ice cream. yum……..Also am considering giving some as gifts but I will have to talk myself into giving them up haha
I am thrilled and retiring my canner for the time being. oh yeah! thanks so much for all you do.
Debbie Buch says
I made this per directions and got 5 pints instead of 4 cups. It’s jelling and sealing. It’s all good but I am unclear about why I got so much. Ideas? thanks
tara says
I was so excited for this but left quite bummed. My sauce seemed thick enough when I poured it into jars but hasn’t really thickened into a jelly from Wednesday night. I too am going to reheat and reduce and see where that gets me. I’d like to know what it looks like, thickness stage wise before it gets jarred. Is it already somewhat jellied or just a thick reduction? I’ve never made jelly or canned but am pretty baking and cooking savvy.
Jaime says
Hello, Did you end up reducing this? Did that work?
Linda Martin says
I made this for Thanksgiving. It was a huge hit. It didn’t gel, but that didn’t make a difference. And I actually decided to ‘crush’ the cranberries and leave them in. I will be making this again! oh and I only made 1/4 of the recipe and had no problems at all.
Kelly says
How much pectin do you need to use in this recipe and which one is best to use?
-Thanks-
Cathy says
I’m making cranberry jelly for gifts – tastes wonderful! But I don’t have a canner. Can I just boil the 4 oz canning jars in a pot for 15 minutes? I have never canned before. Where does the water come up to on the jar? Thanks for any help.
Penny says
@Cathy, I’ve read that you don’t want your jars sitting directly on the pan bottom. Perhaps a washcloth under them if I remember correctly. Water needs to cover jars by an inch or 2.
Penny says
Pennyy, I’ve read that you don’t want your jars sitting directly on the pan bottom. Perhaps a washcloth under them if I remember correctly. Water needs to cover jars by an inch or 2.
Tara says
when do you add the zest?
Rebecca says
Hi Tara- Add the zest at the beginning with the rest of the ingredients. 😀 (I noticed it wasn’t in the recipe either, except at the ‘strain out’ bit. Thank you for the heads up. I fixed it.)
Sherri P says
I made this for Thanksgiving dinner, since we all prefer jellied sauce. I was excited that I could make my own, as I had never seen a recipe for it before. I had a can of the store bought stuff chilling in case the recipe failed or somebody missed the old standard. No need, it was never opened and the homemade sauce was a big hit. I cannot believe how easy it was to make and how great it tastes! I even sent a jar home with a very satisfied friend. This will now be a yearly go-to. Thanks so much!
Patricia Gensemer says
I wish I found this BEFORE Thanksgiving! I have a son the same who will eat cranberry sauce straight from the can. I tried making my own, and it came out a little too sweet because the recipe I found has twice the sugar this one has! I’ll be making a quarter batch tomorrow to see if he will accept the addition of orange juice and zest.
donna smith says
i scoop the jelly with a melon baller into a nice bowl for the table..
Bonnie Satterthwaite says
I did not see fruit pectin in the ingredients list, but you mentioned it in the article. Is it necessary to made the sauce jell?
Love the idea of making my own, just to say I did!
Rebecca says
Believe it or not, the pectin is naturally occurring in the cranberries so you don’t need to add any! Hooray!
Megan Spencer says
I make cranberry sauce but leave it in the fridge overnight before serving. I plan on canning the sauce this year for my family so we can have it for easter since cranberry’s aren’t in season then. If I am going to can would I skip the fridge step?
Rebecca says
I’m not sure, Megan… I’m not familiar with the recipe you’re using. I can only really speak for this recipe and methodology in particular. 😀
Megan says
It’s basically the same but without orange. I am just wondering if I should skip the fridge step.
Rebecca says
Ah, well if it is exactly the same as this recipe, I would skip the fridge step… I really can only speak to this one particularly, though, since it is the one I tested. I know acidity plays some roll in naturally occurring pectin’s power, so I hesitate to assure you that it would behave the same way without it.
Jada says
My mom used to make this but used celery, an entire orange…and black English walnuts ground fine. It was chunky and wonderful!!
Rebecca says
Moms are the best, aren’t they?
sonya chamblee says
I made this yesterday, I got 4 pints out of the recipe, all sealed and set, thanks so much for this recipe, going to do 4 more pints tomorrow.
Rebecca says
You’re so welcome, Sonya! Thanks for taking the time to let me know you like it!
Kimberly K says
This looks GOOD! I’ve been trying to wean my husband off the canned stuff for a couple of years now but he keeps insisting we have the canned stuff on the table. This year, we’re going to make the switch 🙂 ! No canned sauce as backup either…
barbee says
Do I have to put it in a can/jar? Can I just put it in a small casserole type dish straight away?
Rebecca says
Hi Barbee- You absolutely do NOT have to put it in a can or jar. You can certainly pop it into a casserole dish!
barbee says
Thank you! Im really excited to try this!!
Rebecca says
Fantastic! I hope you really enjoy it!
Felicia says
Thank you for posting this, I can’t wait to try it 🙂
Anisah Marie says
How long does it normally take to gel? Could I make a day ahead of thanksgiving?
Rebecca says
Hi Anisah- It should start gelling up as it cools… As soon as it is “cold” it should be fully gelled. I often make it the day before with good results!
Melissa Murphy says
I just stumbled upon your blog last night.. I lost HOURS of my life. In an amazing way! I am hosting my very first thanksgiving this year- and this recipe was so easy! I decided to whip it up a few days early to save myself some time. I ended up with five good size mason jars. Which I was shocked at because I could not stop eating a spoon here and there. Seriously delicious and so easy to cook! Especially for those of us that have zero skills! 🙂
Rebecca says
You are so sweet, Melissa. I’m so glad you are digging the cranberry sauce. It feels a little like alchemy, doesn’t it? It’s so satisfying to have something so simple turn out so spectacular. 😀
Dashielle says
What do I do if mine did not set?
Rebecca says
Hi Dashielle- Have you chilled the sauce to see if it sets up then? If not, you may have accidentally purchased a bag of older cranberries with less naturally occurring pectin. You can save what you’ve already worked with by preparing it like you would gelatin. You can buy unsweetened/unflavoured Knox gelatin and follow the instructions for gelling juice. Simply sub the cranberry liquid in for the juice.
Michelle says
How many days in advance should this be made? Can I make it 1-2 days in advance or is that to late? I hope not!!!
Rebecca says
Go all in, Michelle!!! You really just need to make it far enough ahead to chill well. You can absolutely make it now or even tomorrow!
Peggy Smallwood says
Just made the cranberry sauce , so easy and sooooo good. Can’t wait for Thanksgiving dinner,
Rebecca says
Hooray, Peggy! I hope you enjoy it like we do!
Kimberly K says
I did finally make a single bag batch of sauce for Thanksgiving – it was SOOOOO good! Came out of the jar as nice as you please and got many compliments on it. I have a few more bags of cranberries set aside for more sauce and will can those for yummy eating through the year 🙂 !
Heather says
Would adding pectin make it more of a gel like what’s in a can or does adding it make it gross?
Rebecca says
I don’t think it would make it gross, but I haven’t tested it that way, so I’m afraid I don’t have guidance for you on how much to use!
Dana Whitney says
I love spicing my cranberry jelly, when I’m boiling the sugar and water ,I add in a whole jalapeno, cut off the stem,make a couple of cuts in the pepper (leave whole) ,remove when adding berries,finish as usual, soo good
Caitlyn Malone says
I made this recipe last year for thanksgiving. It was my first canning project and I had a friend, who owns a waterbath canner and is a much more experienced canner than I, help me. It turned out wonderful! I decided this year to buy my own canning supplies so I can keep making it every year! Thank you!
Julie Kelly says
Any replacement for the sugar? Maple syrup or honey?
Rebecca says
I have only tested this with sugar, Julie. I’m sure there’s a good recipe made with maple syrup or honey, but I’d be guessing if I advised you on the substitution at this point.
Kate says
I made this today – I had two 12 oz bags of fresh cranberries halved the recipe. I used the best of a medium-sized orange and ended up with a very orangey sauce… Loved it! I didn’t strain the sauce and just kind of smooshed the berries so it’s a little chunkier. I also canned it and it turned out very well
Deina says
How big is a serving?
Suzan says
Do you know if this will work with high bush cranberries?
Rebecca says
Hi Suzan- I’m not sure as I only have experience with cranberries I’ve purchased at the store. Do high bush cranberries have naturally high levels of pectin?
Candy says
Was there pectin added to this?
Lori says
When canning, do you add liquid pectin to the boiling cranberry sauce?
Rebecca says
Hi Lori- Cranberries are naturally high in pectin when fresh, so they shouldn’t need any. Happy Eating!
Betsy says
Are you using a water bath canner or pressure canner?
Rebecca says
Hi Betsy-
This is made with a water bath canner.
T.Rose says
Is this recipe calling for 4 bags of cranberries 12oz’s each or 4 bags of cranberries totaling 12oz’s all together?
Rebecca says
Hi T.Rose! The recipe is calling for four bags of cranberries at 12 ounces each!
Mica says
I made this four years ago and every year since. I had never tried fresh cranberry sauce before, but your wonderful description persuaded me to try this one. It has the perfect level of sweetness, and the orange highlights the best flavors of the cranberry. It’s delicious and an instant family tradition! Thank you for sharing it.
Rebecca says
Thanks so much for letting me know, Mica! I’m glad you like it!
Marilyn says
Hello, just want to mention that I️ was thrilled finding this recipe and made it today……..not ONCE does t]he recipe mention adding pectin, or something to make the jelly sauce solid. I️ went online twice and in ingredients, etc., do you mention adding pectin. What is that all about??? Was so excited. Was it a mistake or….? I️ have six beautiful jars of actual Cranberry sugar juice….too bad. Is there a way to fix this?
I️ have been baking, cooking, etc., for over 50 years. Thanks for response.
Rebecca says
Hi Marilyn- The reason the recipe doesn’t specify adding pectin is because cranberries are so high in naturally occurring pectin that most of the time none is needed! If you made it with fresh cranberries it should set up.
Amanda says
How does it jelly up with no pectin?
Rebecca says
It gels up when fresh cranberries are used because cranberries have a naturally super-high pectin content.
Toni says
Does this need pectin to thicken I’d put through a food mill and how much?
Rebecca says
Hi Toni- Most fresh cranberries have a tremendously high level of naturally occurring pectin and do not need added pectin. This is why the recipe does not call for it.
Carol says
Excellent !
Moriah says
Another note about the sugar; do NOT use coconut sugar. I tried it and it turned out yucky tasting after having been canned and not like the original before it was canned. It also doesn’t dissolve completely and will leave granules and cause a slightly brown color, nor does it jell real nicely. Definitely using regular white sugar next time, much as I hate to, it’s only a couple times a year anyway, right? 😉
Gary says
When you can the sauce do you ever use a little pectin.??
Rebecca says
Hi Gary- You don’t need to add pectin for super fresh cranberries. They have enough naturally occurring in them to make adding it redundant…
Michelle says
How much pectin? It’s not listed in the recipe
Rebecca says
Hi Michelle- That’s because there is no added pectin. Cranberries have enough naturally occurring pectin not to need it to be added.
Sue Younger says
Can I uuse bags of frozen cranberries?
Rebecca says
You absolutely can! You may find it gels a little less, but it should still be tasty.
Consuela says
I made this cranberry sauce and canned it last November. It was so good my children ate it out of the jar. It’s all gone now but I’m about to can some more?
Donna says
Can I substitute juiced whole cranberries for the cooked in water “popped” cranberries?
Rebecca says
Hi Donna- I’m afraid that won’t work for this. The heat helps activate the naturally occurring pectin in the cranberries which is what helps set the jelly.
Phyllis says
This cranberry sauce is so very easy to make and delicious. Was gifted a case of cranberries and looked up recipe. This was first one I saw and tried it. Will definitely make two more batches tomorrow. Thank you.
Rebecca says
Thanks so much, Phyllis! I’m so glad you like it. And I need to get friends who can gift cases of cranberries. 🙂
Phyllis says
Just made this. So easy and delicious. I was gifted a case of cranberries and found this recipe and tried it. Will make rep more batches tomorrow. Thank you!
Mary says
Please email me jarred preesure cooked cranberry sauce recipes.
Cathy says
Just made and canned this last night and it turned out wonderful! The only thing I changed a little was I cooked the cranberries, water and juice first, pureed that , strained it, then added the sugar. I also cooked it to 220 degrees on my candy thermometer, it was perfectly form when I processed it in the jars. Thanks so much for the post!
Marla Morin says
Never thoufht of canning my own…Will definitly be making this before the end of the year
Bert stauff says
Can I can it using sugar free recipe
Rebecca says
Hi Bert- I am sorry to say that I am not super familiar with sugar free canning. I know that my recipe is solid and works well as written, but have never tried it sans sugar. Please let me know what the results are if you try it.
Christina says
How long does it take to set in refrigerator?
Jessica Rosek says
I made this last night put in fridge to set and it did not jelly not sure what I did so wrong followed the recipe to a tee… If there anything to help thicken it?
Rebecca says
Hi Jessica- It sounds like for whatever reasons, your cranberries may not have had as much pectin as they usually do. I’d recommend you try this easy fix.
I’d grab some unflavoured gelatine powder at the grocery store (usually sold as Knox Unflavoured Gelatine) and follow these instructions.
Measure 1 cup of your cold cranberry sauce into a heat-proof bowl and sprinkle 4 tablespoons of the gelatine over the it. Let it set undisturbed for 1 minute.
Measure 3 cups of your cranberry sauce into a saucepan and bring to a boil.
Pour the boiling cranberry sauce over the gelatine, then stir gently for about 5 minutes, or until the gelatine is completely dissolved. Pour into jars or a heat-proof bowl/pan, cover tightly with plastic wrap, and refrigerate until ready to use.
If you do this, it will not be suitable for canning, but it will be firm for your meal!
Seasons01 says
How long does this take to set? I’m thinking of making 1/2 of the recipe this am. Put in glass jar and refrigerate until Turkey time.
Angela Ponder says
I just wanted to note that you should not use clementines. It came out very tart. Though it didn’t say how much zest to use so I may have over did that. Do you know how hard it is to zest a clemantine… they get mushy as you go… same with the squeezing out the juice. Boy… that was not a good idea.
I 1/4 this recipe with a cranberry bag of 14oz.
And because of the reviews that sauce did not set up I boiled for the full 10 minutes. Though the cranberries that I used were from Dole and they were soft and popped right away. Less then 2 minutes. I doesn’t say on the package but I’m sure they preboil these.
I knew there would be to much water in the dish to set. So I continued to boil them and the water reduced and it got thicker as it cooked.
I was going to keep the left overs in the siv but it was so tart I tossed it out. Next time I make this I will leave the orange out and make it just like the can. Good luck to you all..
I’m not leaving stars since I had so many different issues it wouldn’t be fair to the blog.
Rebecca says
Wowza! It sounds like you had a real time of it, Angela. Let’s see if I can address a couple of your issues. I’m with you on Clementines. Don’t use those. Stick with a regular old navel orange. And the zest will sort itself out if you use an orange, since you use the zest from the whole orange. Be sure you’re just using the orange zest and not getting into the white pith. The pith might make it unpalatably bitter to most folks.
It’s fine to quarter the recipe, as long as you quarter everything in the recipe. So if you use 1/4 of the cranberries specified, you’d use 1/4 of the juice of a whole orange plus enough water to equal 1 cup of liquid total, 1 cup of sugar, and 1/4 of the zest from a whole orange.
The process is still the same, though. No matter how long it takes them to pop, you still want to gently boil for 10 minutes to help extract and activate the natural pectin in the sauce. The acidity of the orange juice helps with that.
It probably won’t be really thick when it’s done. It’s when it’s cooled that it has set up. Pectin is a natural gelling component in food and if you have good cranberries, there should be enough in there to make a good, soft-set to stiff gel when the liquid cools and is chilled.
About the Dole cranberries; from your description, it sounds like you got a bad bag. Cranberries should be smooth, firm, unblemished, and vibrant in colour. If they’re soft, they’re bad. I have never heard of a company pre-boiling cranberries because that would basically destroy the cell structure. Cranberries are a curious combination of hearty-in-transit and ticking time bomb. If they freeze, you can still use them and you’ll end up with a product that will be as good as using them from fresh, but you should never thaw before cooking because that will turn them to mush.
So my best guess, from what you’re saying, is that you either had a bag that had gone bad, or been frozen and subsequently thawed.
Seasons01 says
After they were set they were great. My husband liked them. My 16 yo did too. My 11 yo didn’t. The cranberries mellowed out a lot. And tasted pretty good!
Cassandra says
Thank you for the receipe. I want to learn to started canning food.
Angela S Hill says
I bought a 32 oz bag of cranberries. What amounts should I reduce the ingredients to make this?
Your recipe calls for 48 oz. bag or 4- 12 oz bags.
Darlene Kraft says
Mine did not jell I did what you said to do and it’s just liquid
Rebecca says
Hmmm. It sounds like you made have had an old batch of cranberries. It’s hard to know what went wrong since I was not in the kitchen with you.
Michelle Stephens says
I will have to try this. I been wanting some stuffing and it’s the summer and I have been looking for jellied cranberry sauce for months now . So I thought about making it myself so I saw this recipe.
Linda Brusehaver says
Gonna can today..have 2. 8 lb. Mesh bags froz. Berries from cranberry festival in northern wisconsin..they keep forever..make my own juice too..Linda
SHAWN REILLY says
How may jars (and what size) does your recipe make?
Erica says
Do you add pectin ?
Rebecca says
Hi Erica- I do not add pectin. Fresh cranberries contain a crazy amount of naturally occurring pectin!
Jo says
I too do this every year and golly gee it is yummy !
This year is my first time using orange juice. Exciting !
Rebecca says
Ooooh, you’re going to love that combo!
Judy Coutu says
How many pints would this recipe make?
Melinda says
Is a fley food mill fie enough for straining do you boil strained sauce before packing in jars Have you sealed ppen kettle and stored in fridg?
Rebecca says
Hi Melinda,
A foley food mill is likely fine enough, but I haven’t actually tried it, so I can’t say for certain. There’s no need to re-boil the strained sauce. And I don’t use open kettle processing because it’s not recommended by the USDA, but I have indeed stored the sauce in the refrigerator. Also, as I mention in the recipe card, I do sometimes process it in a boiling water canner for longer storage.
Nicole says
Would it work to put the sauce in a mold and store in the fridge for a few days?
Rebecca says
Hi there! I’m not sure because I haven’t tried it 🙂 Theoretically, it should be fine! Please let me know if you give it a go.
Robyn B says
Do yoh add pectin?
Rebecca says
Hi Robyn- Pectin is not needed because of the extremely high levels of pectin naturally occurring in cranberries.
Lee A Slayton says
I made some yesterday and it did not set. What did I do wrong. I strained it to make jellied.
patricia hardy says
Do I need to use sure jell?
Rebecca says
Hi Patricia- No surejell is needed. Cranberries have a super high level of naturally occurring pectin!
Elaine R Kist says
There is no need to add pectin to jell?
Rebecca says
Hi Elaine- As mentioned above, there is no need to added pectin because cranberries have a super-high naturally occurring level of pectin.
Jennifer says
My 7 year old son with allergies and I made this today. We used a blood orange and it came out yummy. We did only make a 1/2 batch recipe. We also saved the cranberry tidbits and orange peel mesh and will be using it as a cranberry blood orange relish. With his allergies it’s sometimes hard to find jellies or jams. So he wants to use it as one.
This recipe was so easy and simple. I can see us making this more often. Thanks!
Julie Tyslan says
I followed your recipe exactly, but measured half amounts to make a smaller batch.
I opened a jar today and it literally poured in my bowl. It’s delicious, but want the formed can-like appearance.
What did I do wrong…and can I fix the batch I made?
Rebecca says
Hi Julie- Hmmmm. It might be that you got an older batch of cranberries that had less natural pectin in it. You could save it with a little gelatin. Sprinkle 4 tablespoons of unflavoured gelatin (or 4 packets) over a heatproof bowl with 1 cup of your cranberry liquid. Heat 3 cups of it up in a saucepan until it is steaming. Pour that over the bloomed gelatin and stir gently for 5 minutes. You can pour it back into the jars, put the lids in place, and refrigerate. Tomorrow morning it should be firm as can be!
Margaret says
This is sooo delicious! I had to lick the spoon and the bowl like I was 5 year old!
Rebecca says
I’m so glad you love it, Margaret!! Thank you so much for taking the time to rate the recipe, too!
Margaret says
We were having crispy fried chicken chunks for dinner last night and I put a still warm jar of this cranberry sauce on the table. WOW! a great dipping sauce.
Michelle Patton says
Followed the recipe Andy all jars are liquid . Thought maybe I should have added some pectin but don’t see it in the recipe. 🤷🏼♀️
Rebecca says
There is no pectin in the recipe, Michelle. 🙂 Normally, cranberries have a high enough level of pectin in them not to require any added pectin. If yours is totally liquid, you could have gotten ahold of a bad batch or older batch of cranberries. You can save it with a little gelatin. Sprinkle 4 tablespoons of unflavoured gelatin (or 4 packets) over a heatproof bowl with 1 cup of your cranberry liquid. Heat 3 cups of it up in a saucepan until it is steaming. Pour that over the bloomed gelatin and stir gently for 5 minutes. You can pour it back into the jars, put the lids in place, and refrigerate. Within a couple of hours, it should be firm enough to cut. 🙂
Dave says
For anyone reading this in 2019, if you’re that interested in making dishes of this nature, I would highly recommend investing in a food mill. They are relatively inexpensive and I use mine at least every Thanksgiving. If you have never used one, I would suggest Googling a tutorial. Happy cooking!
Donna says
I live where I always have an abundance of cranberries given to me and always feel so bad that I don’t use them. This year I made this recipe and it was a huge favorite !!! Love this recipe turned out perfect! And my family loved it! Even people who don’t like cranberry sauce!! Can’t wait to make it again! Thank you for sharing !! <3
Rebecca says
Thanks so much, Donna! I’m so glad you love them and that it turned out well for you. Thank you for taking the time to rate the recipe!
Don says
I think a couple things should be addressed in this article! Powered sugar works just as good as granulated, there just sugar, different form! Also the guy who strains the cranberries thru a mesh cloth not meant for food Is a possible health risk! When working with food more care needs to be taken! They could use chemicals in there process that are not safe around food!
Rebecca says
Hi Don- Actually powdered sugar is different than granulated sugar in that it most often contains cornstarch to prevent caking/clumping. Also, if a towel or cloth is approved for use in the kitchen, I see no reason someone couldn’t use it to strain their cranberry sauce, provided they boiled it to sterilize it first.
Kathleen Johns says
I get my cranberries in bulk and was wondering how many cups would be equivalent to 4 12 oz. Bags?
Deborah says
This sounds wonderful. Cranberry sauce is one of my favorites, but I’m a diabetic, so can’t have it. I will make my own now, and substitute diet sugar. This way, I can enjoy it again .
Rebecca says
I hope the diet sugar works like a treat for you, Deborah!
Michelle H. says
Hi. I’m glad I found this recipe. I have a daughter that is also mad for jellied cranberry sauce but if we can’t find the (very expensive!) organic version, I must try to make it homemade. I refuse to buy the stuff sweetened with high fructose corn syrup and that seems to be all you see in the supermarkets. So sad. I will try this for sure.
Rebecca says
Enjoy, Michelle! If you live anywhere near a Wegman’s, their store brand jellied one is HFCS free!
Jen says
Tastes Like the store bought version but much better!
Rebecca says
I’m so glad you love it, Jen! Thanks for taking the time to rate the recipe and let me know!
Joan says
My sauce came out watery, will it hell in time or should I boil over & add pectin?
Rebecca says
Hi Joan- Give it a week in the refrigerator! If it doesn’t gel, you can add pectin!
Amy Ternus-Schefers says
How does this set up? I’m looking for a mock canned version on the kind that you cut along the rim the line.
Rebecca says
Depending on the freshness of your cranberries, this should set up that firmly! If you want a firm (sorry, couldn’t help myself) guarantee it’ll set up like that, you can use some dutch gel in it as well.
Maureen Roberts says
Can I freeze the glass jars short term 3/4 full?
Rebecca says
Hi Maureen- How short term is short term?
Maureen Roberts says
A few weeks, maybe till Christmas/New Years?
Maureen Roberts says
Do you think I Can freeze the glass Jars 3/4 full for a few weeks?
Rebecca says
Hi there, I’m sorry to tell you that I have not actually tried what you’re asking. If you decide to give it a go, please let me know how it turns out!
Egrady says
that is not long enough to boil the cranberries…it did not gel
Rebecca says
Hi Evie- Those are actually the times from the Ocean Spray website. There are comments on the site that you can reduce water and increase sugar to make it thicker like the stuff in the cans, but this is exactly the amount of time you need to boil them according to those who I would consider could rightfully claim the knowledge. 🙂
Zagmek says
My method for getting frozen berries to gel, every time:
Boil the cranberries in just the water/OJ until they begin to pop, run them through a food mill to get every last bit of goodness from the skins (and remove some seeds if its’ fine enough). Then add the sugar and any other flavorings to the pot, pour the cranberry puree over it, stir it up, and bring to a hard boil. Boil for 10 minutes, then portion up into jars.
Linda Norwood says
I just make it and put it my Vitamix and you don’t have to strain it. I also reduce the sugar.
Rebecca says
That’s a great tip for those with Vitamixes, Linda!
Rose says
Hi Rebecca! Thank you for this recipe. I’m definitely trying it . I put out store bought cranberry sauce every Thanksgiving as a tradition to go with the meal. Except for my granddaughter, my family only takes a little keeping with that “tradition.” My granddaughter loves it however, but this year she started sneezing a lot after eating almost the whole can herself. Do you know what ingredient is the common allergen? My guess is the high fructose corn syrup.
Rebecca says
Hi Rose- I’m not sure! You may want to consult with a medical professional for that one. 🙂 I know some different brands do not have high fructose corn syrup. One thing is certain, and that’s that this homemade one has no hfcs. HAHA.