Homemade jellied cranberry sauce that’s better than canned! Unlike store-bought jellied cranberry sauce, you can make your own without high fructose corn syrup and even adjust the sweetness to your taste. This cranberry sauce is a must-have during the holidays!

Jellied cranberry sauce cut into slices on a plate with sugared cranberries on the side.

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I must admit, I have always loved the canned jellied cranberry sauce. My grandmother would make homemade cranberry sauce every Thanksgiving, yet still buy a can of the Ocean Spray jellied cranberries for me. When I was a kid, I didn’t like the chunks of cranberries in the whole berry sauce and much preferred the smooth texture of the stuff from the can.

I was super excited when I realized I could easily make my own homemade version!

🧾 Ingredients and substitutions

  • Cranberries – whole fresh cranberries. You could also use frozen if that is all you have. You don’t want to use dried cranberries.
  • Orange Juice – for the liquid to cook the berries in. You can swap this out with water or any other type of juice if you want. You can also add a little orange zest to the mixture for more flavor.
  • Sugar – to sweeten the sauce since cranberries are very sour. You can use any type of sweetener that you want. I like to use organic cane sugar since it’s vegan and easy to use. You can also use agave nectar or maple syrup.
  • Corn Starch – to thicken the sauce and give it a jelly consistency. You need to mix the cornstarch with cold water and then add it to the filtered sauce. This thickens the sauce instead of having to use pectin like you would for jelly.

🔪 Helpful tools

Mesh Strainer – to filter out the skin and chunks of cranberries. You can also use a Foley food mill or a fine-mesh sieve instead of a mesh strainer.

🥄 How to make jellied cranberry sauce?

Step 1 – Add the fresh cranberries, orange juice, and sugar to a saucepan and bring to a boil over medium heat.

Step 2 – Simmer the cranberries for about 15 minutes until all of the cranberries pop open.

Step 3 – Put a fine mesh strainer on top of a large bowl and pour the hot cranberry sauce into the strainer.

Step 4 – Stir the sauce around and press it with a spatula or the back of a spoon into the edges of the strainer to get as much liquid as possible to go through.

Straining cranberry sauce through a mesh strainer.

Step 5 – Pour the strained cranberry sauce back into the saucepan.

Step 6 – Mix 3 tablespoons of cornstarch with 3 tablespoons of cold water and mix well. Then pour the slurry into the cranberry sauce and stir well.

Cranberry sauce with cornstarch mixed in to thicken.

Step 7 – Reheat the cranberry sauce stirring constantly until it thickens and boils for about 30 seconds.

Step 8 – Pour into a heat-safe bowl or any type of mold that you want. (I use jelly jars to make it into a tube shape that can be sliced.)

Step 9 – Place in the fridge for at least a few hours until it has cooled and set completely. The time that it will take depends on the size and shape of the mold that you use.

A jelly jar filled with jellied cranberry sauce.

👩🏻‍🍳 Pro Tips

  • This is a great recipe to make a day or two ahead of time.
  • It will become more firm as it cools.
  • Be sure to boil the sauce after the cornstarch has been added. It will get darker and shinier when it boils.

🥡 How to store jellied cranberries

This jellied cranberry sauce will keep well in the fridge for about 7 days in a sealed container. You can also keep the sauce in an air-tight container in the freezer for up to 3 months.

🍲 What to serve with jelled cranberries

Serve this jellied cranberry sauce with your holiday dinner. I like to slice it up and place sugared cranberries on the side for a nicer presentation.

A top view of sliced jellied cranberry sauce with sugared cranberries on the side.

📌 Be sure to follow me on Pinterest for new vegan recipes!

Sliced jellied cranberry sauce on a white plate with sugared cranberries on the side.
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5 from 1 rating

Jellied Cranberry Sauce

A quick and easy homemade jellied cranberry sauce.

Ingredients

  • 1 12 oz bag cranberries, (about 2 cups)
  • 1 cup water, (or orange juice)
  • 3/4 cup sugar, or up to 1 cup for sweeter cranberry sauce
  • 3 tablespoons corn starch
  • 3 tablespoons water

Equipment

Instructions
 

  • Add the fresh cranberries, orange juice, and sugar to a saucepan and bring to a boil.
  • Simmer the cranberries for about 15 minutes until all of the cranberries pop open.
  • Put a wire mesh strainer on top of a bowl and pour the hot cranberry sauce into the strainer.
  • Stir the sauce around and press it into the edges of the strainer to get as much liquid as possible to go through.
  • Pour the strained cranberry sauce back into the saucepan.
  • Mix 3 tablespoons of cornstarch with 3 tablespoons of cold water and mix well. Then pour the slurry into the cranberry sauce and stir well.
  • Reheat the cranberry sauce stirring constantly until it thickens and boils for about 30 seconds.
  • Pour into a heat-safe bowl or any type of mold that you want. (I use jelly jars to make it into a tube shape that can be sliced.)

Notes

  • This is a great recipe to make a day or two ahead of time.
  • It will become more firm as it cools.
  • Be sure to boil the sauce after the cornstarch has been added. It will get darker and shinier when it boils.
Serving: 0.25cup, Calories: 99kcal, Carbohydrates: 25g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 85mg, Fiber: 1g, Sugar: 22g, Vitamin A: 80IU, Vitamin C: 20mg, Calcium: 7mg, Iron: 1mg
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