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

Ali @ Jamhands.net

For those that prefer no chunks in cranberry sauce, Homemade Jellied Cranberry Sauce is the answer!

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Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Course Side Dish

Cuisine American

Servings servings, 2 Tbsp each, makes one cup

Calories 116 kcal

Equipment

wire mesh strainer

Ingredients

1 cup sugar
1 cup water
12 ounce package Fresh or Frozen Cranberries

Instructions

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.
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.
Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time.

Notes

Recipe from Ocean Spray.

Nutrition

Serving: 2TablespoonsCalories: 116kcalCarbohydrates: 30gProtein: 0.2gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 35mgFiber: 2gSugar: 27gVitamin A: 26IUVitamin C: 6mgCalcium: 5mgIron: 0.1mg

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