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A glass jar filled with homemade cranberry jelly.

Seedless Cranberry Jelly

Heather Smoke
Homemade cranberry jelly is quick and easy to make, and only requires 3 ingredients, with a flavor and texture similar to canned cranberry sauce.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Side Dish
Cuisine American
Servings1 2/3 cups

Equipment

  • Medium-Sized Saucepan
  • Fine Mesh Strainer

Ingredients
 

  • 12 oz fresh or frozen cranberries
  • ¾ cup granulated sugar
  • ½ cup orange juice or water

Instructions
 

  • In a saucepan, combine the cranberries, sugar and orange juice/water.
  • Bring to a boil over medium heat, then simmer for about 20 minutes on medium-low heat, stirring frequently. The cranberries should all burst, and the mixture will be thick.
  • Use a blender, immersion blender or food processor to briefly puree the fruit and break down the pulp. No need to try to get it really smooth, since you'll be straining out the seeds and pulp.
  • Set a fine mesh strainer over a bowl. Pour the cranberries into the strainer, then use a silicone spatula to press the liquid through the strainer. Press as much through as you can, then discard the seeds and pulp left in the strainer.
  • Refrigerate the jelly in a lidded jar or container until completely cooled.

Notes

Homemade cranberry jelly should be refrigerated for up to 2 weeks, or frozen for up to 3-6 months.
Keyword Christmas, Cranberry, Jelly
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