Homemade Jellied Cranberry Sauce (Just Like the Can!)

This homemade jellied cranberry sauce is a from-scratch version of the classic canned cranberry sauce everyone grew up with! Smooth, sliceable, and perfectly sweet-tart, this cranberry jelly recipe uses fresh cranberries, raspberries, and orange juice to create that nostalgic texture we all love. It unmolds beautifully for perfect cranberry slices every time!

If you’re a fan of the traditional smooth cranberry sauce from a can but want to make it from scratch with real ingredients, this recipe is for you. It’s easier than you think and tastes infinitely better than anything from a store. You can even pour it into clean tin cans for the ultimate retro presentation!

Why Make Homemade Jellied Cranberry Sauce?

Better Flavor: Made with fresh cranberries, raspberries, and real orange juice—no artificial ingredients or high fructose corn syrup.

Perfect Texture: Slices beautifully just like canned cranberry sauce, with that familiar smooth, jelly-like consistency.

Customizable: Control the sweetness and add your own flavor touches while maintaining the classic jellied texture.

Impressive: Guests will be amazed you made “canned” cranberry sauce from scratch!

Shelf-Stable Option: Can it for long-term storage or simply refrigerate for up to 2 weeks.

Nostalgic: For those who grew up with canned cranberry sauce and love that specific texture.

Ingredients for Jellied Cranberry Sauce

You need just 5 simple ingredients:

• 9 cups fresh or frozen cranberries
• 1 cup water
• 3/4 cup orange juice (fresh-squeezed preferred)
• 4 cups granulated sugar
• 1 Tbsp powdered pectin (optional, for extra insurance)

About the Ingredients:

Fresh or Frozen Cranberries: Both work perfectly. No need to thaw frozen berries.

Raspberries: The original recipe includes raspberries for extra flavor. Use about 1 cup raspberries and reduce cranberries by 1 cup if desired.

Sugar: The amount is not adjustable if you want the sliceable jelly texture. Less sugar will result in a spoonable sauce instead.

Orange Juice: Fresh-squeezed has the best flavor, but bottled works too.

Pectin: Optional. Cranberries have natural pectin, but adding a tablespoon ensures perfect set.

How to Make Jellied Cranberry Sauce

Step 1: Cook the Cranberries

In a large saucepan, combine cranberries, water, and orange juice. Bring to a boil over high heat, then reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until all cranberries have popped and the mixture becomes sauce-like.

Step 2: Blend Until Smooth

Remove from heat. Using an immersion blender, regular blender, or food processor, carefully blend the hot cranberry mixture until completely smooth. If using a regular blender, work in batches and be careful of hot liquid.

Step 3: Strain the Mixture

Place a fine-mesh strainer over a clean large saucepan. Pour the blended cranberry mixture through the strainer, using a spoon or spatula to push it through and remove all the seeds and skins. This creates that perfectly smooth, jelly-like texture.

Step 4: Add Sugar and Cook to Temperature

Return the strained mixture to medium heat. If using pectin, mix it with the sugar first, then stir the sugar (and pectin if using) into the cranberry mixture.

Bring to a rapid boil, stirring frequently to prevent scorching. Continue boiling for at least 10 minutes until the mixture reaches 215-217°F on a candy thermometer. This temperature is critical for achieving the proper jelly consistency.

Step 5: Pour into Jars

Pour the hot jellied cranberry sauce into clean, sterilized jars or clean tin cans (for authentic presentation!). Wipe the rims clean and top with canning lids, finger-tightening the rings.

Step 6: Process or Refrigerate

For Shelf-Stable Canned Cranberry Sauce: Process jars in a boiling water bath canner for 15 minutes. Remove and let cool completely at room temperature.

For Refrigerator Storage Only: Skip the water bath and simply pour into sterilized jars. Let cool completely at room temperature before refrigerating.

Important: Always allow the cranberry jelly to cool completely to room temperature before refrigerating. Refrigerating too soon prevents proper setting.

Step 7: Unmold and Serve

To remove cranberry jelly from the jar or can, place it in a bowl of hot water for several seconds until the jelly releases slightly from the sides. Shake out onto a plate and slice. No need to run a knife around the edge—proper heating will release it perfectly!

Expert Tips for Perfect Jellied Cranberry Sauce

Reach the Right Temperature: Use a candy thermometer and cook to 215-217°F for perfect jelly consistency. Below this temperature, the sauce won’t set properly.

Strain Thoroughly: Push all the cranberry pulp through the strainer, leaving only seeds and tough skins behind. This is key to smooth texture.

Don’t Skip Cooling: Let jars cool completely at room temperature before refrigerating. Moving to the fridge too soon interferes with the gelling process.

Sterilize Your Jars: Whether canning or refrigerating, start with sterilized jars for food safety and best results.

Use Fresh Cranberries When Possible: While frozen works, fresh cranberries have the best flavor and highest pectin content.

Stir Frequently During Boiling: The mixture can stick and burn easily once sugar is added. Stir often to prevent scorching.

Save Clean Cans: For authentic presentation, save and thoroughly clean tin cans from store-bought cranberry sauce. Pour your homemade version into these for that classic look!

Storage Instructions

Room Temperature (Canned): If properly processed in a water bath canner, jellied cranberry sauce can be stored at room temperature for up to 1 year in a cool, dark place.

Refrigerator: Once opened, or if not canned, store tightly covered in the refrigerator for up to 2 weeks.

Freezer: Jellied cranberry sauce freezes well for up to 6 months. Thaw in the refrigerator before serving.

Make-Ahead: This is perfect to make weeks or even months ahead if you process it for canning. For refrigerator storage, make it up to 2 weeks before serving.

Recipe Yield and Scaling

This recipe yields approximately 3 pints (or three 16-ounce cans) of jellied cranberry sauce. Each can provides 6-8 servings.

Scaling Down: You can safely make half or even one-third of this recipe with the same results. For a single-can batch, use:

• 3 cups cranberries
• 1/3 cup water
• 1/4 cup orange juice
• 1 1/3 cups sugar
• 1 teaspoon pectin (optional)

Scaling Up: Double or triple the recipe if needed, but you may need to work in batches depending on pot size.

Creative Ways to Use Jellied Cranberry Sauce

Traditional Serving: Slice and serve alongside turkey, stuffing, and mashed potatoes for Thanksgiving or Christmas dinner.

With Pork or Chicken: Cranberry pairs beautifully with all poultry and pork dishes, not just turkey!

Cranberry Cream Cheese Dip: Spread over a block of cream cheese, add jalapeños, and serve with crackers.

On Cheese Boards: Add sliced cranberry jelly to charcuterie boards with aged cheddar, brie, and crackers.

In Cocktails: Use as a flavoring in cranberry cocktails, palomas, or holiday punches.

Sandwich Spread: Layer on turkey or chicken sandwiches for sweet-tart flavor.

Breakfast Toast: Spread on buttered toast or English muffins for a tart breakfast treat.

Dessert Base: Use in layered cranberry cream pies, thumbprint cookies, or as a cake filling.

The Difference: Jellied vs. Whole Berry

Jellied Cranberry Sauce: Smooth, uniform texture with no visible fruit pieces. Slices cleanly and holds its shape. This recipe!

Whole Berry Cranberry Sauce: Contains intact or partially intact cranberries. More rustic texture, spooned rather than sliced.

Both are delicious—it’s purely a texture preference! Many people grew up with jellied and have nostalgic feelings for that specific smooth consistency.

Why This Recipe Uses Raspberries

Adding a small amount of raspberries (about 1 cup) gives extra depth of flavor and a brighter red color. The raspberry taste doesn’t dominate—it just enhances the cranberry flavor. If you don’t have raspberries or prefer pure cranberry, simply use 10 cups of cranberries instead.

Frequently Asked Questions

Why is the sugar amount not adjustable? The ratio of sugar to liquid to pectin determines whether the sauce sets into a sliceable jelly. Reducing sugar will result in a thinner, spoonable sauce instead of the jellied texture.

Can I make this without pectin? Yes! Cranberries naturally contain enough pectin to gel. The added pectin is optional insurance for a perfect set.

How do I know when it’s done cooking? Use a candy thermometer and cook to 215-217°F. This is the gelling point where proper set occurs.

Why won’t my cranberry sauce unmold? Place the jar/can in hot water for 5-10 seconds to slightly warm the edges. The jelly should release easily without needing to cut around edges.

Can I add other flavors? Yes! Add cinnamon sticks, whole cloves, or fresh ginger while cooking. Strain them out with the seeds.

What if my sauce is too thin? It may not have reached the proper temperature. Return to the pot, bring back to 215-217°F, and re-jar.

What if my sauce is too thick? This rarely happens with proper measurements, but you can gently heat it with a tablespoon of water to thin slightly.

Do I need special canning equipment? For water bath canning, you need a large pot deep enough to cover jars by 1-2 inches, jar lifter, and canning jars with lids. If just refrigerating, any sterilized jars work.

This homemade jellied cranberry sauce proves that you can have the nostalgic texture of canned cranberry sauce with real, fresh ingredients and incredible flavor!