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Jellied Cranberry-Orange Sauce

Scott Phillips

Yield: Yields 1-1/2 cups

Servings: 6

With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.


  • 12 oz. (3 cups) cranberries, rinsed and picked over
  • 1 cup granulated sugar
  • 3 strips orange zest (each 1/2 x 3 inches)
  • 1 whole clove

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 41
  • Fiber (g): 3
  • Protein (g): 0


  • In a 4-quart saucepan, combine the ingredients with 1 cup of water and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the berries are mostly broken down and the liquid has thickened slightly, about 10 minutes.
  • While it’s still hot, force the mixture through a medium-mesh sieve set over a bowl, pressing hard on the solids with a spatula. Be sure to scrape the mixture from the bottom of the strainer. Whisk well and then transfer to a 2-cup bowl or mold. Refrigerate until firm, about 1 hour. Cover with plastic wrap once cool.
  • To unmold, invert the bowl onto a small serving plate and shake it side to side until the sauce slips onto the plate.

Make Ahead Tips

The cranberry sauce may be made up to 1 week ahead.


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Reviews (10 reviews)

  • fcar | 11/20/2012

    THis is the same recipe on the back of the Ocean Spray Bag. For anyone who is having trouble with this setting make sure you have a decent boil and stir occasionally for 15 minutes instead of 10 minutes. Strain through a seieve place in container and let cool to room temp. refridgerate overnight. THe extra cooking time will set this up

  • CUParent | 11/27/2011

    LOVED THIS. I omitted both the orange (husband doesn't like it) and the clove and it was excellent. It set up perfectly and had a wonderful bright fresh taste. My family loved it.

  • HVCook | 11/25/2011

    Sauce failed to set up. Never got beyond a thick liquid.

  • sfcooker | 11/24/2011

    I had the same problem - this thickened in the fridge but did not set up all. And the flavor was too one note; not enough complexity.

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