Ingredients
Equipment
Method
Boil the cranberry mixture
- In a saucepan, combine fresh cranberries, sugar, and water, then bring to a boil over medium-high heat. When boiling, simmer for 10 minutes until all the berries burst and the mixture thickens slightly, then reduce heat to keep it at a steady simmer.
Strain to remove skins
- Pour the hot cranberry mixture into a fine-mesh strainer set over a bowl. Press firmly with a spatula to push all the pulp through, scraping to extract as much puree as possible, then discard the skins.
Boil the puree to set
- Return the strained cranberry puree to the saucepan and stir in lemon juice and salt. Bring back to a boil, then boil for 3-4 minutes while stirring until the mixture looks glossy and slightly thickened.
Mold and chill
- Pour the hot jellied cranberry puree into a lightly oiled mold, loaf pan, or clean can. Smooth the top, then chill at least 6 hours or overnight until fully firm.
Unmold and slice
- Run a knife around the edge of the chilled cranberry mold, then invert onto a plate. Slice into rounds to serve.
Notes
For the cleanest jellied texture, strain while the puree is hot so it flows smoothly through the fine-mesh strainer. Refrigerate covered up to 5 days; freezing is not recommended because the jelly texture can turn grainy after thawing. If you need a lower-sugar option, use an allulose or erythritol-based sugar substitute designed 1:1 for cooking and follow the brand’s guidance for gelling behavior.