Jellied Cranberry Sauce

Preparation info
  • Makes


    half pint jars
    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About


  • 1 pound cranberries (about cups), stemmed and picked over
  • 1 cup


  1. Grind the cranberries or chop them medium-coarse in a food processor, using the steel blade.
  2. Combine the cranberries, water, and sugar in a saucepan. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the fruit is entirely translucent, 10 to 15 minutes.
  3. Force the pulp through the finest disc of a food mill, then pre