Ingredients
Method
Cook and burst the berries
- Bring fresh cranberries, sugar, and water to a boil over medium-high heat, stirring to dissolve the sugar. Once boiling, simmer for 10 minutes until all the berries burst, with steady bubbling.
Strain for a smooth gel
- Press the hot mixture through a fine-mesh strainer, scraping to push all the pulp through. Discard the skins to keep the cranberry sauce smooth and shiny.
Boil briefly to set
- Return the strained puree to the pot and stir in lemon juice and salt. Bring to a boil and cook for 3-4 minutes, stirring, until it thickens slightly.
Mold and chill
- Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can. Tap lightly to level the surface, then chill at least 6 hours or overnight until firm.
Unmold and slice
- Run a knife around the edge, then invert onto a plate to release the gel. Slice into rounds and serve.
Notes
For the smoothest jellied texture, strain while the puree is hot so the pulp passes easily; press firmly but work quickly to avoid cooling. Refrigerate in a covered container up to 5 days. Freezing is not recommended because the gel texture can soften after thawing. For a lower-sugar swap, use a 1:1 sugar substitute designed for jams and jellies and follow package instructions for boiling time.