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Jellied Cranberry Sauce (canned or not!)

Great for Thanksgiving!  And with a hint of orange it will top off that Thanksgiving meal deliciously.

If you choose not to can this, pour the mixture into jars and refrigerate for up to 10 days before serving.  If you decide to freeze, I am not quite sure what will happen to the jelly.  Use fresh cranberries (not frozen) for best results but if you only have frozen berries, dont worry, it will only be a bit softer.  To get it out of the can – if you want the whole mould out, just run a bit of hot water over the outside and use a thin spatula around the inside, then turn upside down and it should plop out.


This recipe will make approx 4 cups.


  • 4 (12 ounce) bags fresh cranberries
  • 4 cups sugar (I use raw sugar)
  • The juice of one orange plus enough water to equal 4 cups
  • The zest of 1 orange
  1. 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.
  2. 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 ¼-inch headspace. Wipe the rims, place new lids on the jars, and screw the rings into place until finger-tip tight.
  3. 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.

And that’s all there is to it!  Enjoy!

Thanks to


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