Jellied Cranberry Orange Sauce

There is something magical about homemade jellied cranberry sauce. Brightly sweet and tangy with the deep hue of the holidays, it is so much fresher than anything from a can. This recipe cooks up with just a handful of ingredients and delivers the nostalgic flavor I grew up eating each Thanksgiving and Christmas.

I made this one year to impress my mother in law and now it is our required Thanksgiving side. Even cranberry skeptics at the table always go back for seconds.

Ingredients

• Fresh cranberries: Clean tartness and beautiful color Look for firm berries with glossy skins and avoid mushy or discolored spots
• Sugar: The sweetener that balances the cranberries’ puckery bite Choose granulated cane sugar for clarity and best texture
• Orange juice and water: The orange gives fruity citrus notes while water helps it cook down Fresh squeezed juice makes a difference here
• Orange zest: Adds fragrant oils for an extra lift Always zest before juicing the orange for easier handling

Instructions

Combine the Fruit:

Add the cleaned cranberries orange juice water and orange zest to a medium saucepan Place over medium high heat and bring to a vigorous boil You will hear the berries popping open as they soften

Simmer the Mixture:

Reduce the heat and let the mixture gently bubble for eight to ten minutes Stir occasionally as the berries burst and release their juices

Blend Until Smooth:

Carefully use an immersion blender potato masher or a countertop blender to puree the mixture It should be mostly smooth with few visible skins

Press Through a Sieve:

Set a fine mesh strainer over a large heatproof bowl Pour the berry mixture in in batches and use a silicone spatula or sturdy spoon to press it through Keep going until only a thick paste of seeds and zest is left behind

Finish Cooking With Sugar:

Return the strained sauce to your saucepan Place on medium high and add all the sugar Stir well until dissolved Then boil the mixture while stirring until it reaches between 215 and 217 degrees Fahrenheit on a candy thermometer This gives you that classic jelled texture

Jar and Process:

Ladle the hot cranberry sauce into sterile canning jars Leave about a quarter inch at the top Wipe the rim clean and fit with new lids Screw the bands on finger tight

Cool or Process for Storage:

You can refrigerate the jars for short term storage Or process the hot jars in a water bath canner for fifteen minutes for shelf stability After processing let jars cool slowly on a towel then label and store

My favorite part of this recipe is the way the orange zest perfumes the whole kitchen as the cranberries simmer. The scent alone brings me back to childhood holidays spent baking with my grandmother.

Storage Tips

Refrigerate leftover sauce for up to three weeks in a tight lidded container. It will firm up more as it chills so give it a good stir before serving. For shelf storage always process jars in a boiling water canner and keep them in a cool dark pantry for up to a year. If you want to freeze instead be sure to leave extra space at the top of each jar so the contents do not push out the lid as they expand.

Ingredient Substitutions

If fresh cranberries are not available you can use frozen berries Do not thaw before using If you need to reduce sugar use a sugar substitute designed for preserves but know the consistency may turn out softer A touch of lime juice or zest can be fun instead of orange for a brighter flavor

Serving Suggestions

Jellied cranberry sauce is a must with turkey or ham but I also love it spread on toast with cream cheese or swirled into yogurt Try it spooned over pound cake or paired with sharp cheese on a holiday snack board

Cultural and Historical Context

Cranberry sauce has graced North American holiday tables for more than a century Early settlers learned about wild cranberries from Indigenous peoples who valued these berries for nutrition and long keeping The jellied version became iconic when Ocean Spray began canning it in the 1940s and many families now expect that familiar ruby cylinder on their table

Seasonal Adaptations

Make this sauce in fall when cranberries are at their peak freshness Try substituting grapefruit or tangerine zest for a fun winter twist In the summer swirl leftover sauce into homemade ice cream or lemonade

Success Stories

Every Thanksgiving my cousins race to see who gets the first helping of this sauce I started making double batches to ensure there is enough for leftovers By Christmas my friends always ask for a jar to take home

Freezer Meal Conversion

Jellied cranberry sauce freezes beautifully Allow it to cool completely then pack in freezer safe containers leaving room for expansion Thaw in the fridge overnight and stir before serving It still slices clean for serving after freezing

Try this homemade jellied cranberry sauce for your next holiday meal or Sunday roast. Once you taste the difference you might never reach for the canned version again.

Recipe FAQs

→ Why use both orange juice and zest?

The juice adds balanced acidity and moisture, while the zest delivers a fragrant citrus complexity for deeper flavor.

→ How do I know when the sauce is ready to gel?

Boil until the mixture reaches 215ºF–217ºF, which ensures proper setting and a smooth, sliceable texture once cooled.

→ Can I use frozen cranberries?

Yes, frozen cranberries work well; simply use them as you would fresh, without thawing beforehand.

→ Is a fine-mesh sieve essential for this method?

A sieve is important for removing seeds and skins, resulting in a silky, jellied consistency typical of this sauce.

→ How long can I store the finished sauce?

Properly sterilized and sealed jars keep up to a year when stored in a cool, dark place; refrigerate after opening.

→ Can I adjust the sweetness?

You can reduce sugar slightly, but keep enough for proper gelling and flavor balance; taste before final boiling step.