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Jellied Cranberry Sauce
A quick and easy homemade jellied cranberry sauce.
Course
condiment, Side Dish
Cuisine
American
Keyword
jellied cranberry sauce
Prep Time
2
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
12
minutes
minutes
Servings
8
Calories
99
kcal
Author
Monica Davis
Equipment
Wire Mesh Strainer
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
US Customary
-
Metric
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.
Nutrition
Serving:
0.25
cup
|
Calories:
99
kcal
|
Carbohydrates:
25
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
1
mg
|
Potassium:
85
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
80
IU
|
Vitamin C:
20
mg
|
Calcium:
7
mg
|
Iron:
1
mg