cooking · Dinner

Jellied Orange Spiced Cranberry Sauce

I play around every year with the cranberry sauce but overall I have found I simply prefer a jellied version over whole berry. And honestly cranberry sauce is one of those foods that you should play around with it – it is pretty hard to ruin it. This is a large double batch but still it isn’t that much once you remove the pulp. You do have plenty leftover for tasty sammies though!

Jellied Orange Spiced Cranberry Sauce


  • 2 cups orange juice
  • 1 1/2 cups granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 12-ounce packages fresh cranberries


Rinse the cranberries under cold water and shake dry.

In a tall saucepan bring the orange juice, sugar and cinnamon to a boil over high, add in the cranberries and let return to a boil. Turn the heat down to medium and let gently boil for 10 minutes, turning down the heat to medium-low as needed, stirring often.

Take off the heat and press through a wire mesh strainer with a wooden spoon or spatula, discarding the pulp when no more comes out.

Let cool down on the counter, uncovered. Store tightly sealed in the refrigerator and serve cold.


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