Thursday, December 3, 2015

Homemade Jellied Cranberry Sauce

I love cranberry sauce and have made lots of tweaks to the basic recipe over the years. What I hadn't tried until this past Thanksgiving was homemade jellied cranberry sauce, which is a strained and beautifully smooth sauce.

It takes a little elbow grease to strain all of the pulp, but I felt it was totally worth it. Smooth, sweet and delicious -- the perfect compliment to a juicy piece of roast turkey. Enjoy!

Homemade Jellied Cranberry Sauce
Makes one cup


  • 1 cup sugar
  • 1 cup water
  • 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries


  1. Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. 
  2. Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. 
  3. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time. 

Recipe from Ocean Spray.

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