Jellied cranberry sauce

Time 20 minutes
Yields Serves 10 to 12
Jellied cranberry sauce in a bowl
(Kirk McKoy / Los Angeles Times)
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As a family, we have always preferred jellied cranberry sauce in a can. Judge us if you must. At least for me, Thanksgiving isn’t Thanksgiving if the cranberry sauce on the table doesn’t come with ridges.

But in an effort to enjoy my jellied cranberry sauce and dodge the ridicule of my extended family and friends, I went looking for a homemade cranberry sauce that tastes like the stuff in the can. Of all the recipes I tried, a recipe from came closest. After a couple of tweaks, the cranberry sauce — a mixture of fresh cranberries, cranberry juice, sugar and pectin — is ready for my Thanksgiving table. It’s sweet, has a jelly-like consistency, and tastes of nothing but pure cranberries and sugar.

From the story: Make room for tradition at the Thanksgiving table, but don’t be afraid to try something new


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