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    You are in: Home / Recipes / Jellied Cranberry Sauce Recipe
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    Jellied Cranberry Sauce

    Jellied Cranberry Sauce. Photo by Mikekey

    1/2 Photos of Jellied Cranberry Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    tasb's Note:

    I was surprised to see that there were no postings for Jellied Cranberry Sauce here, I wanted to make some for Thanksgiving, luckily I found it in Bernardin's Guide To Home Preserving. Times are a guess. I was done in about an hour.

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    1. 1
      Place two clean 2 cup or four 1 cup straight-sided mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to use.
    2. 2
      Wash cranberries; drain. Combine cranberries and water in a large stainless steel saucepan. Bring to a boil; cook until skins burst. Puree mixture and return to a clean saucepan.
    3. 3
      Add sugar. For spicy sauce, tie cinnamon and cloves in cheesecloth square, making a spice bag and add to cranberries, Gradually bring mixture to a boil, stirring until sugar dissolves. Increase heat, boil vigorously until mixture reaches gel point. Discard spice bag, if using.
    4. 4
      Ladle sauce into a hot jar to within 1/4 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely and firmly until resistance is met- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
    5. 5
      Cover canner; bring water to a boil, At altitudes up to 1000 feet, process-boil filled 1 cup jars-10 minutes; 2 cup jars-15 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

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    Ratings & Reviews:

    • on November 29, 2008

      I was inspired by mikekey's photo to try this for Thanksgiving, because my family prefers jellied cranberries and I like everything on my table to be homemade. Unfortunately, I had a series of mishaps with this first attempt at any sort of jelly. First, I managed to burn the cranberries in step 2. I was able to salvage most of them. Then, in step 3, I never reached jell point because of my nervousness at the process. Therefore, there was no molding or canning (I planned on a mold). I ended up with a freezer-jam consistency which actually tastes pretty good on turkey sandwiches. I did find it a bit too tart for my expectations of jellied cranberries, also. I guess I am just not good at this, and next year I'm back to Ocean Spray.

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    • on November 22, 2007


      This is really good, especially with the addition of the spices. I didn't "can" this, but poured it into a mold, for Thanksgiving dinner. It was a hit! Thanks for posting. Next time I get a large bag of cranberries, I will make this again and preserve some for later use.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jellied Cranberry Sauce

    Serving Size: 1 (1243 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 433.4
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 4.0 mg
    Total Carbohydrate 112.2 g
    Dietary Fiber 4.6 g
    Sugars 103.9 g
    Protein 0.3 g

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