This homemade cranberry jelly is easy to make with only 3 ingredients (fresh cranberries, water, sugar) and is so much better than the canned stuff.
- Prep Time:
5 mins - Cook Time:
25 mins - Total Time:
30 mins*
* Plus chilling time
Favorite Thanksgiving Dish
When it comes to Thanksgiving, I find that everyone has one dish that they couldn’t live without. There’s always one dish that makes the holiday for them.
For me, it’s mashed potatoes made with Yukon gold potatoes, lots of butter, and cream. For my husband and his siblings, it’s this cranberry jelly – a recipe that has been handed down through four generations from my husband’s great grandmother. There would be rioting in the streets if this wasn’t on our Thanksgiving table every year.
I used to think I hated cranberry jelly. My only experience with it had been with the canned stuff which was served in the cafeteria at my elementary school when they had the special “Thanksgiving lunch”. That experience pretty much turned me off to any cranberry jelly, sauce, or relish for the next decade or so.
Fortunately, I met my husband who introduced me to fresh homemade cranberry jelly. It completely changed my mind and I became a cranberry jelly lover. Yes, there is a lot of sugar in it but it is just the right amount of sugar to balance the tartness of the cranberries without being overly sweet. When eaten with the turkey, you won’t even need the gravy.
Tips for successful cranberry jelly
- Since this cranberry jelly is designed to be poured into a mold(s), it is important to simmer the cranberries long enough until they have burst and released their natural pectin which will thicken the jelly.
- Even after the cranberries have burst, the mixture needs to continue cooking to allow the pectin to firm up. This longer cooking method means there’s no need to add any extra pectin or gelatin.
- The mixture will be quite thick after simmering and look impossible to strain but don’t worry, it can be done. If you happen to have a chinois strainer, the job is much easier. However, I’ve never owned a chinois strainer and have had great success using a regular fine mesh strainer. Just press very firmly on the solids, scrapping them against the inside of the strainer with a rubber spatula to release as much juice as possible then use a second rubber spatula to scrape the outside of the strainer to help release the juice.
How to unmold cranberry jelly
- To unmold the jelly, first carefully run a sharp thin knife around the inside edge of the mold. If the mold doesn’t have smooth sides (like the fluted molds in the photos), you can also gently press down on the top edge of the jelly all the way around to release it from the mold slightly.
- Place a serving dish upside down on top of the mold and invert the dish and mold together. Then take a clean dish towel, soak it in warm water then wring it out so that the towel is warm but not dripping wet.
- Cover the mold with the warm towel and gently shake the mold until you hear the jelly begin to release, then lift off the mold.
- If the jelly won’t release from the mold, remove the towel and re-invert the mold and serving dish. Hold the upright mold at a slight angle in one hand, and gently tap and rotate the mold against your other hand until the jelly starts to pull away from the mold. Then repeat steps 2 & 3.
Cranberry Jelly
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: About 2 1/2 cups of jelly
- Category: Side Dish
- Method: Chilled
- Cuisine: American
Description
This homemade cranberry jelly is easy to make with only 3 ingredients and is so much better than the canned stuff.
Ingredients
- 4 cups fresh cranberries, washed and picked over
- 2 cups water
- 2 cups sugar
Instructions
- Cook cranberries: Put cranberries and water in a large saucepan over medium high heat. Bring to a boil. Then reduce heat to low. Simmer cranberry mixture, stirring often to prevent sticking, until the sauce thickens and the cranberries have burst, 20 to 30 minutes.
- Strain: Pour mixture through a fine sieve set over a second saucepan, pressing very firmly on solids to release as much juice as possible (I also scrape the outside of the sieve with another clean spatula to help release the juice).
- Mold: Stir sugar into strained cranberry mixture and cook over medium low heat for 2-4 minutes, until all the sugar is dissolved and mixture is thick enough to leave tracks in the pan when stirred with a wooden spoon or spatula. Pour cranberry mixture into desired mold(s) and chill until firm.
Notes
- Cranberry jelly can be kept covered and chilled in the refrigerator for 4 days. Keep the jelly in the mold until ready to serve.
- See notes in the post for tips for unmolding.
Elizabeth Howard says
I have not had a lot of success in getting my cranberry jelly to gel but this year it was perfect. I think I probably did not cook it long enough or let it cool on the counter other years. I followed your instructions and perfection! Thanks so much!
Taming of the Spoon says
Thank you so much! I can’t tell you how thrilled it makes me that the recipe worked so well for you. There’s so much family history in that recipe and I’m so happy you made it a part of your holiday!!
Alison Archer says
My jelly didn’t set, even after five plus hours in the fridge. Any suggestions?
Taming of the Spoon says
You can pour the cranberry jelly back into a saucepan and simmer until it thickens more. Then pour the jelly back into the mold and refrigerate until set. I hope that helps.
Michael F Longe says
It’s never going to set because the directions are incorrect. The ingredients are correct but letting the sugar dissolve is not going to allow the recipe to reach the right temp. First off you boil the berries until they are mush then run though a food mill after adding the sugar you need to return the mixture to a boil and allow it to boil between 4 and 5 min until it falls in sheets from a spoon then mold it allow it to go to room temp uncovered before putting in the fridge then conver with plastic wrap and refrigerate until well chilled.
Taming of the Spoon says
Thanks for your tip for Alison. I’ve never had problems with getting the jelly to set but I also have the jelly going at a good simmer during Step 1 and end up with a pretty thick mixture by the end. I’ve added some notes to the recipe to help.
PetilA says
I’ve made this countless times and it’s always a winner
Taming of the Spoon says
Thank you so much for your sweet comment!
Gretchen says
Can this be canned as jelly?
Taming of the Spoon says
I have never tried that but I think so. As long as you follow all the recommended steps for sterilizing the jars and lids and pouring in the jelly when it is hot, I think this recipe should work for canning.