Jellied Cranberry Sauce is a delightful addition to festive meals, bringing a beautiful burst of flavour and vibrant colour to your table. Whether you’re serving it alongside roast turkey or as a cheeky treat on a cheese board, this sauce is not only tasty but also incredibly easy to make. The combination of tart cranberries and sweet apple juice creates a lovely balance that will have your guests coming back for more. Plus, making your own jellied sauce means you can adjust the sweetness to your liking. So let’s dive right into how to make this delicious accompaniment!
What You’ll Need for Jellied Cranberry Sauce
- 16 cups cranberries (fresh or frozen)
- 4 cups apple juice
- 5 cups sugar
- 2 cups water
- Zest from 1 orange (optional; about 2 tsp)
Step-by-Step Jellied Cranberry Sauce Recipe
- Prepare your canner, jars, and lids, ensuring everything is clean and ready for use.
- In a large stainless steel saucepan, mix together the cranberries, apple juice, and water. Place it over medium-high heat and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for approximately 10 minutes until the cranberries soften and their skins burst.
- Remove the saucepan from heat and allow it to cool for about 5 minutes. Then, transfer the cranberry mixture to a food mill or blender and blend until smooth.
- Pour the cranberry puree back into the saucepan. Stir in the sugar, and bring the mixture back to a boil, stirring constantly.
- Keep the mixture boiling while stirring until the sugar has dissolved completely and the mix is boiling continuously. Set a timer for 10 minutes and keep stirring. After 10 minutes, test for the gel stage; if it hasn’t reached that stage, continue boiling for another 5 minutes and test again.
- Once the gel stage is reached, stir in the orange zest if you’re using it.
- Ladle the hot cranberry sauce into hot jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a clean, hot cloth. Centre the lids on each jar and tighten the rings until they’re fingertip tight.
- Process the jars in the canner, making sure the water covers them by at least one inch. Bring the water to a boil, and process for 15 minutes, adjusting for altitude if necessary.
- After processing, remove the lid of the canner and wait for 5-10 minutes before removing the jars. Let them sit for 12-24 hours before checking seals and storing them in a cool, dark place.
How to Serve Jellied Cranberry Sauce
Serving your homemade jellied cranberry sauce is just as important as making it! This sauce is fantastic as a condiment with classic holiday dishes such as roast turkey or ham. You can also use it as a spread on sandwiches, particularly those made with turkey and cheese. For a creative twist, serve it alongside a cheese platter for a sweet and savoury experience. Garnish with a sprig of thyme or mint for a fresh touch!
Expert Tips for Jellied Cranberry Sauce
- If you prefer a sweeter sauce, feel free to adjust the amount of sugar according to your taste.
- To add a unique flavour, consider incorporating spices like cinnamon or cloves during the cooking process.
- For a smoother texture, strain the blended mixture through fine cheesecloth before jarring it.
Jellied Cranberry Sauce FAQs
1. Can I use frozen cranberries to make this sauce?
Yes, frozen cranberries work just as well as fresh ones. There’s no need to thaw them before cooking.
2. How long can I store jellied cranberry sauce?
Properly canned, this sauce can last up to a year. Once opened, store in the fridge and consume within a few weeks.
3. What can I do if my sauce doesn’t gel?
If your sauce hasn’t gelled after the recommended boiling time, you can let it boil for an additional 5 minutes and test again.
Try whipping up your own Jellied Cranberry Sauce this season and impress your friends and family with a homemade treat that’s bursting with flavour! Enjoy every spoonful!