Jellied Cranberry Sauce

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“This recipe will yield about 3 cups of the most wonderful intense-flavored red cranberry sauce you will ever have, it's worth making and 100% better than any canned! --- plan ahead this needs to chill for 12-24 hours or until set, this can also be made in a mold --- you will *LOVE* this! :)”
3 cups (approx)

Ingredients Nutrition

  • 4 (12 ounce) bags cranberries (frozen or fresh, thaw if frozen)
  • 3 14 cups white sugar (for a less sweeter taste reduce sugar by 3-4 tablespoons)
  • 3 13 cups cold water, divided
  • 2 tablespoons unflavored gelatin (or use three 1/4-ounce envelopes)
  • 2 drops red food coloring (optional)


  1. In a large saucepan combine the cranberries, sugar and 3 cups water (set the remaining 1/3 cup water to use later) bring to a boil stirring to dissolve the sugar granules.
  2. Reduce heat to low and simmer stirring occasionally until all the cranberries have "burst" (this should take about 15 minutes).
  3. Pour the mixture into a large fine-mesh sieve and set over a large heat-proof bowl (I use my large Pyrex measuring cup) allow to drain for about 1 hour forcing the mixture through the strainer occasionally with a spoon to speed up the process).
  4. Strain until there is 3 cups of juice, then discard the solids.
  5. In a small bowl stir together the gelatin and 1/3 cup cold water; let stand for 2 minutes.
  6. Bring only 1 cup of the drained cranberry liquid to a simmer in a small saucepan; remove from heat.
  7. Add the gelatin/water mixture to the 1 cup of hot cranberry liquid and stir until completely combined.
  8. Pour the gelatin mixture into the remaining 2 cups of cranberrry liquid; stir until well combined.
  9. Pour the cranberry liquid into a large glass bowl or a lightly greased mold.
  10. Cool to room temerature.
  11. Cover with plastic wrap and chill for 12-24 hours.

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