Jellied Cranberry Orange Sauce (Print-Friendly Version)
Bright cranberries and orange meet in this jelly, balancing sweet and tart for a smooth festive addition.
# Ingredients List:
→ Sauce Base
01 -
9 cups (approx. 900 g) fresh cranberries
02 -
4 cups (800 g) granulated sugar
03 -
Juice of 1 orange, plus enough water to total 825 ml liquid
04 -
Zest of 1 orange
# How to Make It:
01 -
Place cranberries, orange juice, water, and orange zest in a medium saucepan. Bring to a boil over medium-high heat.
02 -
Reduce heat to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until cranberries have burst and softened.
03 -
Off the heat, use an immersion blender, potato masher, or standard blender to process until mostly smooth, ensuring a fine puree for optimal texture.
04 -
Pass the hot mixture through a fine-mesh sieve set over a heatproof bowl, pressing firmly with a spatula or wooden spoon until only seeds and pulp remain. Discard solids.
05 -
Return strained puree to the saucepan. Add sugar and stir over medium-high heat until completely dissolved. Bring to a full boil, stirring frequently, and continue cooking until the mixture registers 101.5–103°C (215–217°F).
06 -
Pour the hot sauce into sterilized canning jars, leaving 6 mm headspace. Wipe rims clean, secure lids, and tighten rings to fingertip tightness.
07 -
Either cool jars to room temperature and refrigerate, or submerge in a boiling water canner and process for 15 minutes. After processing, let jars sit in the hot water for 5 minutes, then transfer to a rack or towel to cool undisturbed overnight. Once cool, label and store in a cool, dark place.
# Extra Tips:
01 -
For a smoother sauce, thoroughly puree and press the mixture through the sieve. Ensure jars and lids are fully sterilized before filling to guarantee safe preservation.