Jellied Cranberry Sauce

Thanksgiving cranberry sauce in a serving bowl.

5 from 15 votes

Make this recipe your official Thanksgiving cranberry sauce. It's made with mulled wine, fresh cranberries and holiday spices for a sweet-tart, fruity side that's made for turkey (and leftover turkey sandwiches).

Course Side Dish

Cuisine American

Keyword cranberries, navel orange, wine

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegan, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 237.69kcal

Author Lisa Lotts

Equipment

fine mesh sieve

Ingredients

1½ cups red wine make sure it's one you'd like to drink.
1¼ cups white sugar
6 whole cloves
6 whole allspice berries
2 cinnamon sticks
1 whole star anise
1 3x1 inch strip orange or tangerine peel I used tangerine
12 ounce bag fresh cranberries

US Customary - Metric

Instructions

Combine 1¼ cups white sugar, 6 whole cloves, 6 whole allspice berries, 2 cinnamon sticks, 1 whole star anise, 1 3x1 inch strip orange or tangerine peel, and 1½ cups red wine in a medium saucepan.
Bring to a boil over medium heat, stirring occasionally, until the syrup has reduced to about 1¾ cups -- about 8-10 minutes.
Place a fine mesh strainer over a 2-cup measuring cup and strain the solids from the syrup. Discard the whole spices and pour the syrup back into the pot.
Add 12 ounce bag fresh cranberries and cook over medium-high heat, occasionally stirring, until the cranberries burst, about five or six minutes.
Remove from heat and cool to room temperature before transferring to a storage container and refrigerating until ready to serve. The sauce will thicken as it chills.

Video

Notes

Can be made one week ahead of time.

Nutrition