Spiced Jellied Cranberry Sauce

"This recipe is a hybrid of two different recipes. I've always liked canned cranberries, but wasn't sure how to imitate them. So naturally when I found a jellied cranberry sauce recipe, I was thrilled! The only trouble with it was that it lacked pizazz. So I found a recipe with spunk, and morphed the two into one-- this one. Feel free to play around with this recipe; just be fore-warned that if you add any more gelatin, you may end up with something that more closely resembles an alien lifeform whipped up in a Lab than yummy cranberry sauce. Also, an important note about yield: chances are that you'll end up throwing out more of the cranberry (skins, stems, etc) than ends up in the final dish; unfortunately this is just the nature of the beast. Hope you enjoy!"
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Ready In:
1hr 5mins




  • Combine all ingredients, reserving a 1/3-cup of Cider, and bring to a boil in a heavy 5-qt sauce pan; stir until sugar dissolves.
  • Reduce heat to a simmer; cook patially covered, stirring occasionally, until all berries have burst, 10-15 minutes.
  • Remove cinnamon sticks, cloves, and Bay leaves.
  • Pour into a large, fine-mesh sieve set over a large bowl, and let stand until all juices have drained through, about 30 minutes.
  • Press solids if necessary, then discard.
  • Stir gelatin and remaining cider together, and let stand 1 minute to soften.
  • In a small saucepan, bring 1 Cup drained cranberry liquid to a simmer, then add gelatin mixture and stir until just dissolved.
  • Add gelatin/cranberry mixture to remaining cranberry liquid, and stir well.
  • Pour into a lightly oiled mold or bowl and chill, covered with plastic wrap, until firmly set, at least 12 hours.

Questions & Replies

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  1. This is truly an inspired recipe! I love the blend of cloves and orange zest, and all my guests LOVED the rich cranberry flavor, and the balance of sweetness and tartness. I do have to agree with Wildrose that the taste is pretty intense--but that's what I liked about it! It's got zing! :) I noticed, too, that 2, 1/4-oz. packets of gelatin provided the perfect consistency, making it just able to set, but not enough to turn it into a hard gelatinous mass. I also used cider, which I think added more flavor. Thank you Northwest Transplant for this most excellent cranberry sauce. I will definitely be using this one from now on!!
  2. I used 3 qts. of cranberries, bought fresh from a bog in Grayland, WA, and guessing at how much 48 oz. would be. Also left out the gelatin. With the natural pectin in apple cider, it jelled before it got through the sieve. Maybe 3 qts. of cranberries was too much, as the taste was too intense for my liking. Added an extra 3 c. cider and 3 c. sugar. PERFECTION!!! I reheated, skimmed the foam, canned 7 half pints, processed 10 min. in hot water bath. I'll make this again every October when the cranberries are harvested.


Hello, my name is Tim. I love to cook, despite having only been at it for about five years. Cooking for me is about more than simply providing sustenance; it borders on being a spiritual experience for me, and has become a major creative outlet for my artistic side. I'm not a professional chef, but I would guess that my skill level is at least intermediate. My girlfriend Erika claims to be one spoiled customer, and much pleasure is derived by me from my exploits in the kitchen (and the contented little noises she makes when slurping down one of my creations don't hurt either.) I'm a big fan of Alton Brown. Knowing some of the "why's" and "how's" behind dishes I prepare has proven to be enormously helpful to me, and has definitely paid huge dividends , making me much improved as a home chef.
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