Making homemade cranberry sauce is something I look forward to every year. I have made the same whole berry cranberry sauce for many years, but I have to admit – I really like the sliceable variety too. This year I branched out and canned up some sliceable stuff.

I’m not giving up my whole berry sauce with warm apple cider spices in the background, I’m just adding another option – I may even serve both at my table, along with a fluffy, fruity cranberry salad. As you can tell, I love cranberries.

I was so delighted this not only worked, but tickled I could even see the markings of the canning jars on the jelly. I’m not sure if homemade is more economical, but I do know it’s preservative-free and more delicious. You could also add spices to this mixture as well.

A jar of this homemade cranberry jelly would make a fun gift, and could be paired with a jar of pecan pie filling for a holiday-themed treat. Any way you slice it, this cranberry sauce will be a new favorite to make, and share.

Sliceable Cranberry Jelly
Yield 3 pints

8 1/2 cups of washed cranberries
3 1/2 cups of water
4 cups of white sugar

Wash cranberries and put in a pot with water. Boil, then reduce heat to a high simmer until berries burst. Remove from heat and let cool for about 5-10 minutes.

Puree cranberry mixture using a stick blender blender or food processor. If you are not using a stick blender, you need to make sure there is venting when pureeing the warm cranberry mixture to prevent a hot explosion!

With puree in saucepan, add sugar and bring to a boil. Use a candy thermometer and bring to soft gel stage of 220.

Fill clean, widemouth canning jars with cranberry sauce leaving 1/4 inch headspace.

Clean rims of jars and secure lids and rings. Water bath can for 15 minutes.

If you want to slice this jelly, chill before using. Then, run a little warm water around the sides for a couple of seconds to loosen from sides. Take a knife to shimmy the jelly out of the jar into one big mass.

 

Slice desired thickness and serve!