Well, hello there, old friend. This is Homemade Jellied Cranberry Sauce, and I don’t care that Thanksgiving was last week — you need to make it. So get out that extra bag of cranberries and get cooking. It’s super good.
When I was a child, my grandmother would make cranberry sauce from scratch, starting with the familiar bag of cranberries and ending with a chunky, slightly sour, deep red sauce. Did I love it? Crave it? Pine for it? Um. No. I hated it. I dreaded it even. All I really wanted was that thick, jellied cranberry sauce in a can that made a distinct plock noise as it loosened and landed on a plate. And that jellied sauce? It needed to be sliced. Always sliced.
Then I grew up and made about 10,000 versions of whole bean cranberry sauce. Okay, maybe not 10,000 … but a lot. Still, even after experimenting and developing a whole berry cranberry sauce that I like, I pined a little for the canned jellied version. But I resisted … It just wouldn’t fit onto my homemade Thanksgiving table.
But then my baby brother came clean about preferring the jellied version too and I decided to figure out if there was a way to make it myself. Enter Vegan Yum-Yum’s recipe for Jellied Cranberry Sauce. It’s just as easy as making whole berry sauce, but it’s that jellied version we love. Cue the trumpets and confetti … this one is a total winner.
Basically, you cook down the cranberries with water and lemon zest until they pop. It takes about 10 minutes.
Then you strain the mixture to remove all the pulp, skins, seeds, etc. It goes back on the burner and you stir in the sugar. Bring it to a boil and let it cook for a couple minutes.
Finally, transfer it to a bowl and chill until ready to serve.