Jellied Cranberry Sauce 4.000

Scott Suchman for The Washington Post

Nov 14, 2007

Akin to the stuff that comes out of the can, but better because it's homemade and not quite as sweet. The recipe doubles easily.

Make Ahead: Can be covered and refrigerated for up to 1 week.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes 1 cup

  • 1 cup water
  • 1 cup sugar
  • 12 ounces cranberries, rinsed and stemmed

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Combine the water and sugar in a medium saucepan over high heat, stirring until the sugar dissolves. Add the cranberries and bring to a boil, then reduce the heat to medium-low or low and cook, stirring occasionally, for about 10 minutes, with the mixture barely bubbling at the edges.

Strain the hot mixture through a fine-mesh strainer suspended over a medium mixing bowl, mashing the berries with a spoon or flexible spatula and scraping the underside of the strainer as needed (the mixture will already start to thicken). Discard the skins and any pulp left in the strainer; transfer the strained sauce to a small container and cool completely, then cover tightly, refrigerate and allow to set for at least 30 minutes or until ready to serve.

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Recipe Source

Adapted from Rick Rodgers's "Thanksgiving 101" (William Morrow, 2007).

Tested by Judy Sarasohn.

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