Make a "Tin Can" Molded Cranberry Jelly, Just Like Your Childhood

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Canned cranberry sauce is a Thanksgiving staple across the country, and if you always get nostalgic for the wiggly, jiggly, molded jelly from your childhood, this modern-day recipe is for you! Learn more

Learn to make a better version of the famous (or infamous) cranberry jelly “log.”

Ingredients

Step 1

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Step 2

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Step 3

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Pour the cranberry sauce into a clean, empty, 15-ounce can. Let the sauce cool to room temperature, then refrigerate overnight until the jelly is set.

[{"selector":"#anim-b62d456f-4ea0-46c2-be15-88d6d86cd6ba","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f76d2078-4591-4cce-b4b8-6d27a0e0b0a7","keyframes":{"transform":["translate3d(0px, -95.93577%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Learn more

When you’re ready to serve, gently run a butter knife around the sides of the jelly to loosen it from the mold.

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Make a "Tin Can" Molded Cranberry Jelly, Just Like Your Childhood

Learn to make a better version of the famous (or infamous) cranberry jelly “log.”

Ingredients

Cranberries Sugar Orange Juice Pectin

Step 1

In a medium pot over medium-high heat, combine all of the ingredients and bring to a full rolling boil, stirring frequently to prevent scorching.

Step 2

Once the cranberries have burst and the sauce has thickened into a jam-like consistency, about 15 minutes, remove the pot from heat.

Step 3

Press the cranberries through a food mill (fitted with its finest screen) or a fine mesh sieve (with a spoon) to strain the sauce of any seeds and pulp.

Pour the cranberry sauce into a clean, empty, 15-ounce can. Let the sauce cool to room temperature, then refrigerate overnight until the jelly is set.

Step 4

When you’re ready to serve, gently run a butter knife around the sides of the jelly to loosen it from the mold.

Step 5

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