Ingredients
Equipment
Method
Cook and simmer
- Bring fresh cranberries, sugar, and water to a boil in a pot, then simmer for 10 minutes until all the berries burst, stirring occasionally to keep it moving.
- Maintain a gentle simmer for the full 10-minute time so the mixture thickens slightly and the berries break down.
Strain for a smooth texture
- Press the hot mixture through a fine-mesh strainer, scraping to push all the pulp through, then discard the skins.
- Return the strained puree to the pot and stir in lemon juice and salt.
Jellify with a brief boil
- Boil the puree for 3-4 minutes, stirring often so it stays glossy and evenly thickened.
- Stop heating when the mixture looks lightly thickened and holds a brief trail when stirred.
Mold and chill
- Pour into a lightly oiled mold, loaf pan, or clean can, smoothing the top for even slicing.
- Chill at least 6 hours or overnight until firm, keeping it covered to prevent refrigerator odors.
Unmold and slice
- Run a knife around the edge, invert onto a plate, and let it release cleanly from the mold.
- Slice into rounds and serve chilled for a fully jellied texture.
Notes
Pro tip: strain while the mixture is hot for the smoothest, most cohesive jellied texture. Store covered in the refrigerator up to 5 days; it sets firmer as it cools, so slice right before serving. Freezing isn’t recommended because the gel texture can become grainy. For a lower-sugar option, replace the sugar with an equal amount of a 1:1 no-sugar-added granulated substitute and expect a slightly softer set.