Ingredients
Equipment
Method
Cook and burst the cranberries
- Combine fresh cranberries, sugar, and water in a pot, then bring to a boil over medium-high heat. Simmer for 10 minutes, stirring occasionally, until all the berries burst and the mixture looks thick and glossy.
Strain for a smooth jelly
- Press the hot mixture through a fine-mesh strainer into a bowl, scraping to push all the pulp through. Discard the skins, leaving a smooth puree.
Set with a final boil
- Return the strained puree to the pot and stir in lemon juice and salt, then bring back to a boil. Boil for 3-4 minutes while stirring so it thickens slightly and stays pourable.
Mold and chill
- Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can. Spread it into an even layer so it sets uniformly.
Unmold and serve
- Chill the molded cranberry sauce for at least 6 hours or overnight until firm. When ready, run a knife around the edge, invert onto a plate, and slice into rounds.
Notes
For the smoothest set, strain while the puree is still hot and scrape thoroughly so the pulp fully passes through. Refrigerate tightly covered for up to 5 days; freeze up to 1 month (thaw in the fridge). For a lighter version, replace half the sugar with a granulated sugar substitute designed for cooking and boiling, then chill as directed.