🍒 Cranberry Sauce (Classic Molded Style)
Description
This classic cranberry sauce is the nostalgic, glossy, jellied version often served during holiday meals. Smooth, slightly tart, and gently sweet, it holds its shape when unmolded and pairs perfectly with roasted meats, especially turkey. This version is homemade, giving you a fresher flavor and better control over sweetness.
Ingredients
- 12 oz (340 g) fresh or frozen cranberries
- 1 cup (200 g) sugar
- 1 cup (240 ml) water or orange juice
- Optional:
- 1 tsp orange zest
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Combine Ingredients
In a saucepan, add cranberries, sugar, and water (or juice). - Cook
Bring to a boil over medium heat. Stir occasionally. - Simmer
Reduce heat and simmer for 10–15 minutes until cranberries burst and mixture thickens. - Blend (Optional for smooth texture)
Use a blender or immersion blender for a smooth, jellied consistency. - Strain (Optional)
For extra smoothness, strain through a fine sieve. - Mold & Chill
Pour into a mold or container. Refrigerate for at least 4 hours or until firm. - Serve
Unmold onto a plate or serve directly.
Tips
- Use orange juice instead of water for added depth of flavor.
- Adjust sugar to taste if you prefer more tartness.
- Add spices like cloves or nutmeg for a festive twist.
- For a firm, sliceable texture, ensure it chills long enough.
Servings
- Makes: ~6–8 servings
Nutritional Information (per serving, approx.)
- Calories: 110
- Carbohydrates: 28g
- Sugar: 24g
- Fiber: 2g
- Fat: 0g
- Protein: 0g
Benefits
- Rich in antioxidants (supports immune health)
- Contains vitamin C
- Naturally low in fat
- Can aid digestion due to fiber content
Notes
- The natural pectin in cranberries helps it gel without added gelatin.
- Texture will firm up more as it cools.
- Homemade version tastes brighter and less “canned” than store-bought.
Q&A
Q: Why didn’t my cranberry sauce set properly?
A: It may need more cooking time or longer chilling. Cranberries must fully burst to release pectin.
Q: Can I make it ahead of time?
A: Yes! It can be made 2–3 days in advance and stored in the fridge.
Q: Can I freeze cranberry sauce?
A: Yes, freeze up to 2 months. Thaw in the fridge before serving.
Q: How do I make it less sweet?
A: Reduce sugar or replace part with honey/maple syrup.
Q: Can I skip blending?
A: Absolutely. You’ll get a chunkier, more rustic sauce.