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!
Servings 1 16 oz jar
fine mesh sieve
- 1 12 oz bag fresh cranberries
- 3/4 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