Cranberry jelly is a fixture on most Thanksgiving and Christmas tables, and its no wonder. This sweet-tart sauce goes so well with roasted turkey, ham, and other classic holiday fare.
You only need 3 ingredients to make jellied cranberry sauce, you dont even have to use pectin or gelatin because cranberries simmer for so long that they burst and release their natural pectin which thickens the jelly. Even kitchen novices will be able to make an amazing cranberry jelly to serve as side with a homemade Thanksgiving dinner.
Although this recipe share more or less the same main ingredients of the classic cranberry sauce which is smooth and fluid, the cranberry jelly is thick, wiggly and has the same shape of the mold where it is placed, like for a can, or jar.
This recipe is also far tastier than store-bought versions, so youll definitely want to learn how to make homemade jellied cranberry sauce before the holiday season rolls back around to serve it as a great Thanksgiving side dish.
This homemade cranberry jelly is easy to make with only 3 ingredients (fresh cranberries, water, sugar) and is so much better than the canned stuff.
How to Make Cranberry Jelly
Making cranberry jelly is easier than you may think. Start by cooking water and cranberries over medium-high heat, let it boil and then simmer for up 30 minutes. Make sure to keep stirring regularly.
Next, strain well the mixture, add the sugar and cook over medium-high heat for no more than 4 minutes. Finally, pour the cranberry sauce into a mold and let it set in the fridge.
If youre too intimidated to unmold the jellied cranberry sauce you can also serve it straight from the container.
Tips for Homemade Cranberry Jelly
Fresh cranberries taste much better than frozen, but frozen will work in a pinch. You can also use cranberry juice. To do this, bring 4 cups of juice with 6 ½ cups of sugar to a boil, stirring constantly. Add in 6 ounces of pectin, and boil for another minute. Remove from heat and transfer to a mold, then refrigerate to set.
If youre worried that your jellied cranberry sauce wont thicken enough, you can add liquid pectin when youre bringing to a boil ingredients.
If youre using fresh cranberries, make sure to wash them before you get started.
If your cranberry jelly is too thick, add a little bit of water or cider.
Make your cranberry jelly sugar-free by substituting your preferred sweetener and adding in 1 ¼ to 1 ½ teaspoon of unflavored gelatin to the mixture.
There are many variations to try. Add orange essence or vanilla extract to your jelly, or substitute brown sugar for white sugar. You can also grate in some ginger or add a dash of brandy for extra flavor.
How to Make Homemade Cranberry Jelly the Easy Way!
FAQ
What is jellied cranberry sauce made of?
Is jellied cranberry healthy?
What makes cranberries gelatinous?
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