Cranberry Sauce (Jellied)

Cranberry Sauce (Jellied) is a low-sweetener cooked sauce made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 2 to 3 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Cranberry Sauce (Jellied) Ingredients

12 ounce package of cranberries
1 ½ cups of water

Bring above ingredients to a boil then simmer covered on low until the cranberries burst and soften. Put mixture through a Foley Mill or strainer to remove skins.

Make Cranberry Sauce (Jellied) with:
2 cups pulpy cranberry juice
1 teaspoon calcium water
2 Tablespoons fresh squeezed lime juice (optional)
½ cup honey
1 ½ teaspoons Pomona’s Pectin powder
½ cup sugar

Cranberry Sauce (Jellied) Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Prepare pulpy cranberry juice and measure into sauce pan.

3. Add calcium water and lime juice (if using) and mix well.

4. Measure room temperature honey into a bowl. Thoroughly mix pectin powder into honey. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-honey mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin.

6. After the pectin is dissolved, add the ½ cup sugar and stir well while the sauce comes back up to a boil. Once the sauce returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Storage Options: If you don’t want to process the cranberry sauce in a boiling water bath, you can put it in the refrigerator once it is cooled and it will keep for 3 weeks. You can also freeze the sauce instead of canning it. For freezing, fill jars to ½” of top. Defrost in refrigerator before eating.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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12 thoughts on “Cranberry Sauce (Jellied)

    • Hello Gail,

      Thank you for choosing Pomona’s Pectin!

      Unfortunately we have not developed a recipe for whole berry cranberry sauce because the skins can be tough and annoying to eat when you leave them in. Jellied cranberry sauce doesn’t have skins in it. But you are always welcome to give it a try!

      Kindly,
      Shelby

    • Dear Ma,
      The substitute for a Foley Mill would be a sieve or a colander that you would push the cooked cranberry mixture through to get the juice and the pulp but leave behind the skins.

      We haven’t developed a recipe for whole berry cranberry sauce because the skins can be tough and annoying to eat when you leave them in. Jellied cranberry sauce doesn’t have skins in it.

      I hope this helps. Thanks for using Pomona’s Pectin — and Happy Thanksgiving.

    • Hi Alia,
      It is possible to make this with all honey and no sugar. One thing to be aware of is when making this with all honey, the honey flavor may compete with the cranberry flavor, and it may not come out tasting as you imagine it.

      If you do want to make this with all honey, you would replace the 1/2 cup of sugar with 1/4 cup of honey to be added after the pectin is dissolved. The reason for this is that honey is sweeter than sugar.

      Happy Thanksgiving — and Happy Jamming!

    • Dear Judy,
      You could stir the pectin into the 1 cup of sugar and add the pectin-sugar in Step 5. You can ignore the first sentence in Step 6. But do bring the mixture back to a full boil before removing from heat. Continue with the recipe.

      I hope this helps. Thanks for using Pomona’s Pectin.

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