Jellied Cranberry Sauce

spoon scooping out jellied cranberry sauce from jar

5 from 3 reviews

The easiest way to make Jellied Cranberry Sauce from scratch! This 3-ingredient homemade jelly cranberry sauce is thickened and made to gel naturally with no pectin, gelatin, agar, or extra ingredients! A Thanksgiving and winter holiday staple you can whip up in minutes, customize with flavors, and make sugar-free and so much healthier than anything you can buy in a can!


  • 12 oz (3 Cups) Whole Cranberries
  • 1 Cup Granulated Sweetener (or preferred granulated sugar)
  • 1 Cup Water


  1. In a medium-sized saucepan, bring the water and sweetener to a boil and dissolve.
  2. Add the whole cranberries, stir and bring the pot back to a boil before reducing the heat to a low simmer.
  3. Simmer the sauce for about 8-10 minutes until most of the berries have popped. Stir occasionally and use the back of a spoon to help pop the berries as needed. Add any other flavorings you want to use during this 8-10 minutes cooking cycle.
  4. Remove the sauce from the heat and get out a large bowl and fine mesh sieve.
  5. Pour as much of the hot sauce as you can into the sieve and mash it through using the back of a hard spoon. Continue this process until all the sauce has gone through the sieve and only the seeds and excess cranberry skins remain.
  6. You can transfer the cranberry jelly into glass jars or an air-tight container to come to room temperature before chilling completely in the fridge (3-4 hours) or overnight before serving.


  • See this blog post for flavoring suggestions.
  • See this recipe post for detailed instructions on making whole berry cranberry sauce.
  • You can double or triple this recipe and follow the same instructions.
  • Jellied cranberry sauce lasts in the fridge for about 14 days. Serve chilled.


Keywords: jellied cranberry sauce, cranberry jelly, sugar-free jellied cranberry sauce, cranberry sauce jelly, canned cranberry sauce