Jellied cranberry sauce has a special place on our holiday tables. Its bright, tart flavor perfectly complements savory dishes and adds a pop of color to the spread. When I first started making it, I was surprised by how easy it is to whip up with just a few ingredients. If you need a quick side for Thanksgiving or a family gathering, this could be ready to serve in no time.
This jellied cranberry sauce is not just for the holidays, though. It offers a pleasant sweetness and a smooth texture that many people love. Whether you serve it with turkey or as part of a cheese platter, it suits a variety of occasions, making it a versatile addition to any meal.
What ingredients do I need for jellied cranberry sauce?
- 1 can jellied cranberry sauce
- 1 cup water
- 1/2 cup sugar
- 1/2 teaspoon cinnamon (optional)
Ingredient notes & swaps:
- Cranberry sauce: You can use whole cranberry sauce if you prefer a chunkier texture.
- Sugar: Adjust the amount of sugar to taste, or try using a sugar substitute if you’re looking to reduce calories.
- Cinnamon: Feel free to skip this if cinnamon isn’t your thing; it’s optional but adds a warm flavor.
How do I make jellied cranberry sauce step-by-step?
Making jellied cranberry sauce is straightforward! Start by dissolving sugar in water, then mix in the cranberry sauce and simmer. The whole process takes just a few steps.
- In a saucepan, combine water and sugar, and heat until sugar dissolves.
- Add the jellied cranberry sauce and stir until fully combined.
- Bring to a boil, then reduce heat to simmer for about 5 minutes.
- If desired, add cinnamon for flavor.
- Remove from heat and let cool.
- Refrigerate until set and serve cold.
Pro Tip: Stir the mixture thoroughly to ensure that the sugar is completely dissolved and well incorporated; this helps achieve a smoother texture.
Visual doneness cues: The mixture should be fully combined and a bit thicker when it’s ready to cool. You’ll notice it glistening, making it look tempting!
How should I serve it?
Serve your jellied cranberry sauce chilled alongside roasted meats or as a refreshing topping for a cheese platter. You can also garnish it with a sprig of mint or a sprinkle of chopped nuts for an added touch of elegance.
Can I make it ahead? How do I store and reheat it?
Absolutely, you can make jellied cranberry sauce in advance. It stores well in the refrigerator for up to a week. Just be sure to keep it covered to avoid absorbing odors from other foods. There’s no need to reheat; it’s best enjoyed cold straight from the refrigerator.
How do I fix common issues?
If your jellied cranberry sauce turns out too dry, consider adding a bit more water to loosen it up. If it’s bland, a pinch of salt or another splash of sugar can enhance flavor. For a too-syrupy variety, simmer it for a bit longer to help achieve the right consistency.
What variations can I try?
Want to switch things up? Try adding orange zest or juice for a citrusy twist, or incorporate diced apples or nuts for texture. For a festive touch, mix in a splash of port or red wine to elevate the flavor profile.
FAQs
Can I use fresh cranberries instead of canned?
Yes, you can! Simply cook fresh cranberries with sugar and water until they burst, then follow similar steps to achieve a jellied consistency.
What should I do if my sauce isn’t setting?
If it remains runny, reheat and add a bit more sugar, bringing it back to a simmer before refrigerating again.
Can I freeze jellied cranberry sauce?
Yes, you can freeze it for up to a couple of months. Just ensure you store it in an airtight container to prevent freezer burn.
How much does this recipe make?
This recipe yields about four servings, perfect for a small gathering or for leftovers during the week.
Jellied Cranberry Sauce
Ingredients
Method
- In a saucepan, combine water and sugar, and heat until the sugar dissolves.
- Add the jellied cranberry sauce and stir until fully combined.
- Bring to a boil, then reduce heat to simmer for about 5 minutes.
- If desired, add cinnamon for flavor.
- Remove from heat and let cool.
- Refrigerate until set and serve cold.