Cranberry Sauce –JelliedCranberry Sauce –JelliedSauce out of the jar
A quick post from a special follower, Karen,  for a truly “jellied” cranberry sauce. If you make this recipe you must make it in either half pints or if you make a pint jar you should make it in a wide mouth jar so it will slip out like the stuff in the can! LOL

Cranberry Sauce –Jellied 

Thanks Karen for your recipe and work to make this a great recipe for the Thanksgiving holiday. 
1 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine American
Servings 70


  • 12 oz cranberries
  • 6 cups water
  • 6 cups sugar


  • Makes7 pints (14 half pints) Remember "wide mouth" jars!


  • In a stockpot, bring water and sugar to a boil, add cranberries, boil for 10 mins. After cranberries are soft use hand blender (immersion blender) to mix. Using a fine mesh strainer push through the liquid and pulp,  then use cheesecloth to strain rest of seeds. 

Filling jars

  • Using your funnel fill the jars with the cranberry mixture in half pints or pint size canning jars.  Continue filling till the jars are filled to 1/2" headspace. Remove the air bubbles with the rubber or plastic spatula and refill to the proper headspace if necessary.  


  • Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 15 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.  
Keyword Cranberry Sauce