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Gallery Jellied Orange-Cranberry Sauce Recipe Summary prep: 15 mins total: 15 mins Servings: 8

Ingredients Ingredient Checklist Cooking spray 6 wide strips orange zest plus 1/4 cup juice (from 1 orange) 3/4 pound fresh or frozen cranberries 1 tart apple, such as Granny Smith, peeled and cut into 1/2-inch pieces 1 1/4 cups sugar 1/8 teaspoon coarse salt

Cook’s Notes Make jellied sauce up to three days ahead and refrigerate.

Gallery Jellied Orange-Cranberry Sauce

Recipe Summary prep: 15 mins total: 15 mins Servings: 8

Jellied Orange-Cranberry Sauce

Jellied Orange-Cranberry Sauce

Jellied Orange-Cranberry Sauce

Recipe Summary prep: 15 mins total: 15 mins Servings: 8

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 8

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 8

8

Ingredients

Ingredients

  • Cooking spray 6 wide strips orange zest plus 1/4 cup juice (from 1 orange) 3/4 pound fresh or frozen cranberries 1 tart apple, such as Granny Smith, peeled and cut into 1/2-inch pieces 1 1/4 cups sugar 1/8 teaspoon coarse salt

Directions

Lightly coat a 4-cup mold or dish with cooking spray. In a medium saucepan, bringing remaining ingredients to a rapid simmer over medium. Cook, stirring occasionally, until berries burst and mixture thickens to a jamlike consistency, 10 minutes. Transfer to a blender, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending until smooth.

Working quickly, strain mixture through a fine-mesh sieve into a medium bowl, stirring and pressing on solids with a rubber spatula; discard solids. Transfer to mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, 1 hour. Unmold just before serving.

Cook’s Notes Make jellied sauce up to three days ahead and refrigerate.

Cook’s Notes

Make jellied sauce up to three days ahead and refrigerate.

Reviews (4)

 Add Rating & Review     166 Ratings   5 star values:        20    4 star values:        22    3 star values:        75    2 star values:        39    1 star values:        10

Reviews (4)

Add Rating & Review     166 Ratings   5 star values:        20    4 star values:        22    3 star values:        75    2 star values:        39    1 star values:        10

Add Rating & Review

166 Ratings 5 star values: 20 4 star values: 22 3 star values: 75 2 star values: 39 1 star values: 10

166 Ratings 5 star values: 20 4 star values: 22 3 star values: 75 2 star values: 39 1 star values: 10

166 Ratings 5 star values: 20 4 star values: 22 3 star values: 75 2 star values: 39 1 star values: 10

  • 5 star values: 20 4 star values: 22 3 star values: 75 2 star values: 39 1 star values: 10

    Martha Stewart Member     Rating: 4.0 stars       11/26/2020   I love this recipe, very easy and very few ingredients. I've made this over the last few years. I'm glad you share your cooking skills. The only thing I changed was the blender process. I just run it through my food mill instead, it was easier for me.  

Martha Stewart Member     Rating: 2 stars       11/27/2014   very thick mixture to pass through the sieve. would try this again but cut orange zest smaller and puree in blender first. had a disappointing yield for a great deal of effort. going to stick with my usual cranberry sauce for the future.  

Martha Stewart Member     Rating: Unrated       11/21/2012   Too thick to pass the sieve that is :)  

Martha Stewart Member     Rating: Unrated       11/21/2012   I used organic whole cane sugar and increased this recipe to 1.5 times to use my 6 cup mold, but it only came half way up the sides so you'll need to experiment with the yield. I found it too think to pass the sieve, but used the puree button on the blender so it was smooth enough that I'm going to skip that step next time ... and there will be a next time cuz it's yummy!

    Martha Stewart Member

    Rating: 4.0 stars 11/26/2020

I love this recipe, very easy and very few ingredients. I’ve made this over the last few years. I’m glad you share your cooking skills. The only thing I changed was the blender process. I just run it through my food mill instead, it was easier for me.

Rating: 4.0 stars

Rating: 2 stars 11/27/2014

very thick mixture to pass through the sieve. would try this again but cut orange zest smaller and puree in blender first. had a disappointing yield for a great deal of effort. going to stick with my usual cranberry sauce for the future.

Rating: 2 stars

Rating: Unrated 11/21/2012

Too thick to pass the sieve that is :)

Rating: Unrated

I used organic whole cane sugar and increased this recipe to 1.5 times to use my 6 cup mold, but it only came half way up the sides so you’ll need to experiment with the yield. I found it too think to pass the sieve, but used the puree button on the blender so it was smooth enough that I’m going to skip that step next time … and there will be a next time cuz it’s yummy!

All Reviews for Jellied Orange-Cranberry Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Jellied Orange-Cranberry Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest