Cranberry Sauce with Gelatin: 5 Easy Steps for Perfect Homemade Flavor

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There’s something magical about cranberry sauce with gelatin—it’s a dish that brings back memories of cozy holiday gatherings and cherished family traditions. Whether it’s the vibrant red hue or the perfect balance of tart and sweet flavors, this recipe is a timeless favorite. Growing up, I remember my grandmother meticulously preparing her signature cranberry jelly, and the anticipation of seeing it unmolded onto the table was always a highlight of the meal. This version, infused with cardamom and orange zest, adds a modern twist while staying true to the classic essence. Perfect for Thanksgiving or any festive occasion, this cranberry sauce with gelatin is sure to become a new tradition in your home.

Ingredients

Nonstick vegetable oil spray
1 Tbsp. plus 1½ tsp. unflavored powdered gelatin
1½ lb. fresh or frozen, thawed cranberries
4 cardamom pods, lightly crushed
3 fresh bay leaves
Pinch of kosher salt
1 cup unsweetened cranberry juice or water
1½ cups plus 3 Tbsp. sugar
2 2×1″ strips orange zest, very thinly sliced lengthwise

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Cook Time

Prep Time	Cook Time	Setting Time	Total Time
15 minutes	30 minutes	1 hour	1 hour 45 minutes

This recipe requires minimal prep and cook time, but patience is key as the gelatin sets in the refrigerator.

For more ideas, check out our guide on gelatin powder in desserts.

Nutrition Information

Serving Size	Calories	Sugar	Fiber
1 serving	~120 kcal	~25g	~2g

This cranberry sauce with gelatin is a sweet treat, but it’s also packed with the natural goodness of cranberries.

How to Make cranberry sauce with gelatin

cranberry sauce with gelatin cooking ingredients close-up

Lightly coat a 1-cup mold or Bundt pan with nonstick vegetable oil spray using a pastry brush. In a small mixing bowl, stir the gelatin with ½ cup warm water using a whisk and let it sit for 10 minutes.
Set aside 3 Tbsp. cranberries for serving in a small bowl. In a large saucepan, combine the cardamom pods, bay leaves, salt, cranberry juice, 1½ cups sugar, and the remaining cranberries. Bring the mixture to a boil over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. Continue cooking for 20–30 minutes, stirring often and reducing heat as needed to avoid scorching, until the cranberries burst and the juices become syrupy. Remove from heat and pick out the cardamom pods and bay leaves using tongs. Stir in the gelatin mixture with a silicone spatula until fully dissolved.
Slowly pour the cranberry mixture into the prepared mold using a ladle. Place the mold in the refrigerator and chill until completely set, least 1 hour.
To serve, dip the mold in a bowl of warm water and hold for 30 seconds. Remove the mold and place a platter upside down over the top. Invert the jelly onto the platter.
Just before serving, toss the orange zest, remaining 3 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small mixing bowl using a silicone spatula to coat. Scatter the mixture over the jelly using a spoon.

Expert Tips

Use fresh cranberries for the best flavor, but frozen cranberries work just as well if thawed properly.
To ensure the gelatin sets perfectly, let the mixture cool slightly before pouring it into the mold.
If you’re short on time, you can use smaller molds to reduce the setting time.
For a smoother texture, strain the cranberry mixture before adding the gelatin.

Variations

Swap cardamom for cinnamon sticks or star anise for a different spice profile.
Add a splash of orange liqueur or Grand Marnier for an adult-friendly twist.
Mix in diced apples or pears for added texture and flavor.

Healthier Alternatives

Reduce the sugar by half and use a natural sweetener like honey or maple syrup.
Opt for unsweetened cranberry juice instead of water for a more intense flavor without added sugar.
Use agar-agar instead of gelatin for a vegan-friendly version.

Serving Suggestions

Pair this cranberry sauce with roasted turkey or ham for a classic holiday meal.
Serve it alongside a cheese platter with brie or goat cheese for a delightful appetizer.
Use it as a topping for yogurt or oatmeal for a festive breakfast.

Storage Instructions

Store the cranberry sauce in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
If the sauce separates after storage, gently stir it to recombine the ingredients.

cranberry sauce with gelatin serving expert overview

Frequently Asked Questions

How do I make Cranberry Sauce With Gelatin?

Making cranberry sauce with gelatin is simple! Start by cooking fresh or frozen cranberries with sugar and water until they burst. Dissolve gelatin in warm water, then stir it into the cranberry mixture. Let it cool slightly before refrigerating until set. The gelatin gives the sauce a smooth, jiggly texture that pairs perfectly with holiday dishes. It’s a fun twist on traditional cranberry sauce.

What ingredients are needed for Cranberry Sauce With Gelatin?

You’ll need fresh or frozen cranberries, sugar, water, and unflavored gelatin. Some recipes add orange zest or cinnamon for extra flavor. The gelatin helps the sauce hold its shape, making it great for molds or layered desserts. Always use high-quality gelatin for the best texture. This recipe is flexible, so feel free to adjust sweetness or add spices to taste.

Can I use frozen cranberries for Cranberry Sauce With Gelatin?

Yes, frozen cranberries work just as well as fresh! Thaw them slightly before cooking to ensure even softening. Frozen cranberries are often more affordable and available year-round. Just avoid pre-sweetened varieties, as they can throw off the recipe’s balance. The gelatin will still set perfectly, giving you a vibrant, flavorful sauce.

How long does Cranberry Sauce With Gelatin take to set?

The sauce usually sets in about 2-4 hours in the refrigerator. For firmer results, let it chill overnight. Avoid rushing the process by placing it in the freezer, as this can affect the texture. The wait is worth it—you’ll get a glossy, sliceable cranberry sauce that’s perfect for special occasions.

Is Cranberry Sauce With Gelatin gluten-free?

Yes, this recipe is naturally gluten-free as long as you use plain gelatin and uncontaminated ingredients. Always check labels if you’re using pre-packaged items. It’s a great option for guests with dietary restrictions. The bright, tangy flavor appeals to everyone, making it a crowd-pleaser at holiday gatherings.

Conclusion

Cranberry sauce with gelatin is a delightful twist on a classic holiday staple. Its smooth, jiggly texture and vibrant flavor make it a standout side dish or dessert topping. Whether you’re serving it with turkey or layering it into a festive trifle, this recipe is sure to impress. I love how it brings back memories of family gatherings and adds a touch of nostalgia to the table. Give it a try—it might just become your new tradition.

Cranberry Sauce With Gelatin

Author: Emily
Total Time: 15
Yield: 120 servings 1x
Diet: Vegan

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Description

Cranberry sauce with gelatin is a simple, delicious homemade recipe perfect for holidays. Learn how to make it in just 5 easy steps with fresh ingredients.

Ingredients

Scale

Nonstick vegetable oil spray

1 Tbsp. plus 1½ tsp. unflavored powdered gelatin

1½ lb. fresh or frozen, thawed cranberries

4 cardamom pods, lightly crushed

3 fresh bay leaves

Pinch of kosher salt

1 cup unsweetened cranberry juice or water

1½ cups plus 3 Tbsp. sugar

2 2×1″ strips orange zest, very thinly sliced lengthwise

Instructions

1. Lightly coat a 1-cup mold or Bundt pan with nonstick vegetable oil spray using a pastry brush. In a small mixing bowl, stir the gelatin with ½ cup warm water using a whisk and let it sit for 10 minutes.
2. Set aside 3 Tbsp. of cranberries for serving in a small bowl. In a large saucepan, combine the cardamom pods, bay leaves, salt, cranberry juice, 1½ cups sugar, and the remaining cranberries. Bring the mixture to a boil over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. Continue cooking for 20–30 minutes, stirring often and reducing heat as needed to avoid scorching, until the cranberries burst and the juices become syrupy. Remove from heat and pick out the cardamom pods and bay leaves using tongs. Stir in the gelatin mixture with a silicone spatula until fully dissolved.
3. Slowly pour the cranberry mixture into the prepared mold using a ladle. Place the mold in the refrigerator and chill until completely set, at least 1 hour.
4. To serve, dip the mold in a bowl of warm water and hold for 30 seconds. Remove the mold and place a platter upside down over the top. Invert the jelly onto the platter.
5. Just before serving, toss the orange zest, remaining 3 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small mixing bowl using a silicone spatula to coat. Scatter the mixture over the jelly using a spoon.

Notes

Avoid adding fresh pineapple, kiwi, or papaya as they contain enzymes that prevent gelatin from setting.
Serve chilled. Garnish with fresh fruit or a dollop of whipped cream before serving.

Prep Time: 15
Category: Jello Recipes
Method: Stovetop
Cuisine: American