Spiced Jellied Cranberry Delight
Prepare to elevate your Thanksgiving table with this delightful Spiced Jellied Cranberry Sauce. With its vibrant ruby-red hue and sweet-tart flavor profile, this homemade cranberry sauce pairs perfectly with turkey, and it makes an elegant addition to any festive spread. With optional spices like cinnamon and cloves, this recipe adds a warm, aromatic depth to the classic dish. This easy-to-follow recipe, adapted from Bernardin's Guide to Home Preserving, yields four half-pints of this delightful sauce, perfect for gift-giving or making ahead of time. Enjoy the joy of homemade preserves this holiday season!
N/A
Servings
40
Calories
5
Ingredients
Ingredients
Cranberries
4 1/4 cups (Washed and drained)
Water
1 3/4 cups (None)
Granulated Sugar
2 cups (None)
Cinnamon Stick
1 (Optional (use in a spice bag))
Whole Cloves
1 teaspoon (Optional (use in a spice bag))
Instructions
1
Start by sterilizing your jars. Place four 1-cup or two 2-cup straight-sided mason jars on a rack in a boiling water canner, covering them with water. Bring the water to a simmer at 180°F (82°C). Set aside the screw bands, and heat the lids in hot water (not boiling) at the same temperature to ensure a good seal. Keep jars and lids hot until you're ready to fill them.
2
Wash the cranberries thoroughly and drain. In a large stainless steel saucepan, combine the cranberries and the water. Bring the mixture to a vigorous boil, cooking until the cranberry skins begin to burst, which usually takes about 10 minutes.
3
Once the cranberries are cooked, puree the mixture in a blender or using an immersion blender until smooth. Return the pureed mixture to a clean saucepan.
4
Add the granulated sugar to the cranberry puree. If you're making a spiced version, tie the cinnamon stick and whole cloves in a cheesecloth square to create a spice bag, and add it to the pan. Gradually bring the mixture back to a boil, stirring frequently to dissolve the sugar completely.
5
Increase the heat and boil the mixture vigorously, stirring constantly until it reaches the gel point (220°F or 104°C). If you used a spice bag, remove and discard it once the gel point is reached.
6
Carefully ladle the hot sauce into your prepared jars, leaving about 1/4 inch of headspace at the top. Use a nonmetallic utensil to remove any air bubbles from the jars. Wipe the rims of the jars with a clean cloth to remove any residue, ensuring a proper seal.
7
Place the lid on each jar and apply the screw band, tightening it only until it is fingertip tight; do not overtighten.
8
Place the filled jars back into the canner. Cover and bring the water to a rolling boil. For altitudes up to 1,000 feet, process the filled 1-cup jars for 10 minutes, and the 2-cup jars for 15 minutes.
9
Once processing is complete, carefully remove the jars from the canner without tilting. Allow them to cool upright, undisturbed for 24 hours. After cooling, check the seals by pressing down in the center of each lid; a sealed lid should curve downward. Remove the screw bands and either store them separately or replace them loosely on the jars as desired.
10
Label and store your delicious Spiced Jellied Cranberry Delight in a cool, dark place, and enjoy it with your holiday meals!
Nutrition Information
0g
Fat
10.5g
Carbs
0g
Protein
0.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Jellied Cranberry Delight?
It is a sweet-tart homemade jellied cranberry sauce with a vibrant ruby-red hue, often served during Thanksgiving and the holiday season.
How many jars does this recipe yield?
This recipe yields approximately four half-pints (1-cup jars) or two 2-cup jars.
What are the main ingredients for this cranberry sauce?
The main ingredients are 4 1/4 cups of cranberries, 1 3/4 cups of water, and 2 cups of granulated sugar.
How do I prepare the jars for canning?
Place jars on a rack in a boiling water canner, cover with water, and bring to a simmer at 180°F (82°C) until ready to fill.
How do I prepare the canning lids?
Heat the lids in hot water (not boiling) at 180°F (82°C) to ensure a proper seal.
How long do the cranberries need to boil?
Boil the cranberries in water for about 10 minutes until the skins begin to burst.
How do I achieve the jellied texture?
After boiling, puree the cranberry mixture in a blender or with an immersion blender until it is smooth.
How much sugar is required for this recipe?
This recipe requires 2 cups of granulated sugar.
What spices can be added to this recipe?
You can add one cinnamon stick and one teaspoon of whole cloves for a spiced version.
How should I add the spices to the mixture?
Tie the cinnamon stick and cloves in a cheesecloth square to create a spice bag and add it to the saucepan.
What temperature is the gel point for this sauce?
The gel point is reached at 220°F (104°C).
When should I remove the spice bag?
Remove and discard the spice bag once the mixture reaches the gel point.
How much headspace should be left in the jars?
Leave about 1/4 inch of headspace at the top of each jar.
How do I remove air bubbles from the jars?
Use a nonmetallic utensil to gently remove air bubbles before sealing the jars.
What is the correct way to tighten the screw bands?
Apply the screw bands and tighten them only until they are fingertip tight; do not overtighten.
How long should 1-cup jars be processed in the canner?
For altitudes up to 1,000 feet, process 1-cup jars for 10 minutes.
How long should 2-cup jars be processed?
For altitudes up to 1,000 feet, process 2-cup jars for 15 minutes.
How should the jars be cooled after processing?
Remove the jars from the canner without tilting and let them cool upright and undisturbed for 24 hours.
How do I check if the jars have sealed properly?
Press down in the center of the lid; if it is curved downward and does not pop up, it is sealed.
Where should I store the finished cranberry sauce?
Store the labeled jars in a cool, dark place.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
How many calories are in a serving of this sauce?
There are approximately 40 calories per serving.
What type of saucepan is best for this recipe?
A large stainless steel saucepan is recommended.
Can this sauce be made ahead of time?
Yes, because it is preserved through canning, it is perfect for making ahead of the holiday season.
What is the carbohydrate content per serving?
There are approximately 10.5g of carbohydrates per serving.
Is there any fat or protein in this recipe?
No, this recipe contains 0g of fat and 0g of protein.
How much fiber does this sauce provide?
Each serving provides about 0.5g of fiber.
What should I do if the jars do not seal?
If a jar fails to seal, store it in the refrigerator and consume it within a few weeks.
What is the best way to clean the jars before filling?
Wipe the rims with a clean cloth to remove any residue and ensure a proper seal.
Can I give these jars as gifts?
Yes, the recipe yields four half-pints, making them ideal for holiday gift-giving.