Go Back
+ servings
homemade cranberry sauce in a white dish with a spoon full of sauce

Jellied Cranberry Sauce Recipe

Cranberry Sauce, made from scratch, compliments Thanksgiving dinner, sandwiches, and much more. This recipe is so easy you'll never buy canned again!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 16 oz jar
Calories 862kcal
Cost $3


  • sauce pan
  • fine mesh sieve
  • wooden spoon
  • jam jars


  • 1 12 oz bag fresh cranberries
  • ¾ cups 100% cranberry juice
  • 1 cup sugar


  • Wash cranberries and discard any that are not ripe, shriveled, or brown.
  • Bring the juice to a boil, add cranberries and let them cook 5-10 minutes, stirring occasionally.
  • Crush and strain the berries through a fine mesh sieve, using the bottom of a mason jar, or back of a spoon. (alternatively, you can use a food mill)
  • Return the strained berries to the pan and heat until boiling.
  • Add sugar and boil for 1 minute.
  • Place into a container or mold in the refrigerator. Sauce will set up in a few hours.


  • You can use any 100% juice flavor, just keep in mind it will alter the flavor. You can also use water in place of juice.
  • Add orange zest at the end for a hint of citrus.
  • This recipe can be made sugar free by substituting the sugar with a sweetener. For this recipe, I prefer Swerve granular. It measures just like sugar, and tastes great. See the post for more sweetener options.
  • Cranberries are naturally low carb and very good for you. If you follow Trim Healthy Mama, Keto, or a low carb diet, this recipe fits as long as you swap out the sugar for something on plan.


Calories: 862kcal | Carbohydrates: 223g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 146mg | Sugar: 223g | Vitamin A: 85IU | Vitamin C: 18mg | Calcium: 15mg | Iron: 1mg