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Jellied Cranberry Sauce

Jellied cranberry sauce is made by simmering cranberries until they burst, then straining the mixture for a smooth, sliceable finish. Chilling it in a 3-cup mold for at least 6 hours helps it set for serving.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 162
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 tsp neutral oil such as canola oil
  • 1 cup water
  • 1 cup sugar granulated
  • 1 bag (12 oz) cranberries fresh or frozen

Equipment

  • 1 3-cup mold
  • 1 medium saucepan

Method
 

  1. Lightly coat the inside of a 3-cup mold with the neutral oil.
  2. Combine the water and granulated sugar in a medium saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves.
  3. Stir in the cranberries and return the mixture to a boil.
  4. Reduce the heat to maintain a steady simmer for 10 to 15 minutes, until the berries have burst and the liquid looks thickened.
  5. Set a fine-mesh sieve over a heatproof bowl and press the cranberry mixture through it with a spoon.
  6. Discard the skins and seeds.
  7. Pour the strained sauce into the prepared mold and cool to room temperature.
  8. Cover the mold and refrigerate for at least 6 hours, until fully set.
  9. To unmold, dip the bottom of the mold in warm water for 5 to 10 seconds.
  10. Run a thin knife around the edge, then invert the mold onto a serving plate.

Notes

For the cleanest release, make sure the sauce is fully set before unmolding. Store covered in the refrigerator for up to 5 days; freezing is not recommended because it can affect the gel texture. The sauce is naturally vegan, so no dietary swap is needed.