The natural pectin in apples means you don't have to add any gelatin to get this cranberry sauce to hold its shape. This showstopping jellied sauce requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

Everyday Food, November 2012


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat a 4-cup mold or dish with cooking spray. In a medium saucepan, bringing remaining ingredients to a rapid simmer over medium. Cook, stirring occasionally, until berries burst and mixture thickens to a jamlike consistency, 10 minutes. Transfer to a blender, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending until smooth.

  • Working quickly, strain mixture through a fine-mesh sieve into a medium bowl, stirring and pressing on solids with a rubber spatula; discard solids. Transfer to mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, 1 hour. Unmold just before serving.

Cook's Notes

Make jellied sauce up to three days ahead and refrigerate.


Reviews (3)

165 Ratings
  • 5 star values: 20
  • 4 star values: 21
  • 3 star values: 75
  • 2 star values: 39
  • 1 star values: 10
Rating: 2 stars
very thick mixture to pass through the sieve. would try this again but cut orange zest smaller and puree in blender first. had a disappointing yield for a great deal of effort. going to stick with my usual cranberry sauce for the future.
Rating: Unrated
Too thick to pass the sieve that is :)
Rating: Unrated
I used organic whole cane sugar and increased this recipe to 1.5 times to use my 6 cup mold, but it only came half way up the sides so you'll need to experiment with the yield. I found it too think to pass the sieve, but used the puree button on the blender so it was smooth enough that I'm going to skip that step next time ... and there will be a next time cuz it's yummy!