Ingredients
Equipment
Method
Simmer and burst the berries
- Bring fresh cranberries, sugar, and water to a boil in a pot over high heat, then reduce to a simmer and cook 10 minutes until all the berries burst and the mixture looks thickened. Stir occasionally so the fruit cooks evenly and doesn’t scorch.
Strain to a smooth puree
- Press the hot mixture through a fine-mesh strainer, scraping to push all the pulp through, until you’ve extracted a smooth puree. Discard the skins in the strainer.
Boil and finish
- Return the strained cranberry puree to the pot with lemon juice and salt, then boil 3-4 minutes while stirring so it thickens slightly and looks glossy.
Mold and chill
- Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can, and smooth the top. Chill at least 6 hours or overnight until firm.
Unmold and slice
- Run a knife around the edge, invert onto a plate, and slice into rounds so the jelly holds cleanly.
Notes
For the smoothest set, strain while the puree is hot so it flows easily through the fine-mesh strainer. Refrigerate covered up to 5 days; freeze up to 1 month for best texture (thaw overnight in the fridge). For a lower-sugar option, replace sugar with a 1:1 baking sweetener compatible with jam/jelly setting, and follow its ratio to keep the cranberry gel stable.