Jellied cranberry sauce

Time 20 minutes
Yields Serves 10 to 12
Jellied cranberry sauce
(Kirk McKoy / Los Angeles Times)

Rinse and drain the cranberries, discarding any mushy berries.


In a large saucepan, combine the water and cranberry juice and bring to a boil. Add the cranberries. Cook over medium heat until most of the berries pop and the berries soften, 5 to 10 minutes.


Remove the mixture to a food processor and pulse until a thick puree forms.


Return the cranberry puree to the pan and stir in the pectin. Bring the mixture back to a boil, then stir in the sugar. Boil for an additional two minutes, then remove from heat.


Pour the cranberry sauce into a gratin or glass dish and refrigerate until set, at least 3 to 4 hours.

Adapted from a recipe posted at

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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