Ingredients

• Homemade jellied cranberry sauce usually contains fresh cranberries, water or juice, sugar, and pectin or gelatin. Though the cranberries themselves contain pectin, pectin or gelatin is usually added to ensure that the sauce will jell.
  
  

Process

• After the cranberries have been lightly cooked with sugar, the juice is strained out. Then pectin or gelatin is added to the juice and thoroughly mixed in. Sometimes the sugar is added after the pectin or gelatin is added instead of at the beginning.
  
  

Setting and Serving

• The liquid is poured into lightly oiled molds and chilled until set, usually a few hours. The molded jellied cranberry sauce can be eaten as soon as it is set. The cranberry sauce can also be poured into sterilized jars and heat processed, to last for up to a year.