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Homemade Cranberry Jelly

Homemade Cranberry Jelly

Jellied Cranberry Sauce has a certain nostalgia to it because the can-shaped log of clear cranberry juice made an appearance of many of our Thanksgiving tables growing up. While whole berry cranberry sauce seems to be a bit more popular these days (especially amongst foodies and food bloggers), you have to admit that the jellied sauce tastes pretty darn good when you slice it up despite its less-than-gourmet appearance.

For a homemade version, I blended together the idea of a sliceable sauce with a whole berry sauce and made my own Homemade Cranberry Jelly. This jelly starts off with fresh cranberries and cranberry juice and is held together with just enough gelatin to make sure that the jelly will hold its shape when you turn it out of the mold. It is sweet-tart and has a great fresh cranberry flavor. While it doesn’t have the nostalgic element that canned cranberry jelly has, it looks beautiful when plated and is easy to slice and serve.

I used a loaf pan to mold my cranberry jelly, but if you have a small decorative ring mold, you can make your jelly look even more spectacular.

Homemade Cranberry Jelly, sliced

Homemade Cranberry Jelly
12-ounces whole, fresh cranberries (frozen are ok)
1 cup sugar
1 1/2 cups cranberry juice, divided
1/4-oz gelatin powder (1 packet)

Lightly grease an 8×4-inch loaf pan or a small ring mold.
In a medium sauce pan, combine cranberries, sugar and 1/2 cup cranberry juice. Bring to a boil and cook for 5-10 minutes, until berries are popping and mixture is beginning to thicken. Remove from heat.
In a microwave-safe measuring cup, combine gelatin and 1/2 cup cranberry juice. Heat in the microwave for about 30 seconds, until gelatin is dissolved. Add gelatin mixture and remaining 1/2 cup cranberry juice to cranberry mixture and stir well. Pour into prepared pan.
Refrigerate overnight, or until gelatin is firm.
Slid a spatula around the edge of the pan to loosen jelly and turn out onto a serving platter.

Serves 8

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  • Sues
    November 24, 2009

    Oooh. I was just looking for something to do with fresh cranberries! This seems like a pretty fabulous idea 🙂

  • Ciaochowlinda
    November 24, 2009

    I think this looks way, way better than the canned stuff – and I’ll bet it tastes way, way better too.

  • Baking Monster
    November 24, 2009

    darn I already made the cranberry sauce or else I would have done this.

  • marina mott
    November 24, 2009

    stunning color! look delicious!

  • Nate
    November 25, 2009

    I like to mix canned, mandarin oranges into our cranberry sauce. Sounds like they could be incorporated into your jelly too!

  • Pei-Lin
    November 25, 2009

    Your cranberry sauce looks really good! Ready for some feasts huh?

    Happy Thanksgiving to you!

    Cheers from Malaysia!

  • Pei-Lin
    November 25, 2009

    Sorry … I meant jelly … I guess I must’ve been craving for cranberry sauce badly … Too bad, it’s very expensive in Malaysia … especially the fresh ones and are not easily accessible.

  • Jee Cee
    November 25, 2009

    whoa…looks good and tempting… deliciously red…cheers

  • Original indian porducts
    April 23, 2010

    i have to try this mouth watering Cranberry Jelly this sunday

  • This jelly starts off with fresh cranberries and cranberry juice and is held together with just enough gelatin to make sure that the jelly will hold its shape when you turn it out of the mold

  • Diana
    November 24, 2011

    I made this style cranberry jelly last year and I lost my recipe. I was so upset. I’ve spent all week looking for the recipe again. Yours is close to what I remember making last year for thanksgiving. Thank you for posting it.

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