Easy Cranberry Sauce

If your holiday table loves the smooth, sliceable cranberry jelly from a can, this is the homemade version, and it tastes far brighter and fresher. Whole cranberries simmer in water until they burst and the liquid turns syrupy, then you strain out the skins for that signature silky, clear jelly.

Stir gelatin and a little sweetener into the hot cranberry liquid, pour it into a mold, and chill overnight so it sets firm enough to unmold and slice cleanly. A sweetener in place of sugar keeps it light, which is handy when the rest of the Thanksgiving spread is rich enough already.

It’s about as easy as a holiday side gets, and making it the night before is one less thing to juggle on the big day.

Kitchen Tips

• Strain the simmered cranberries well to remove all the skins. That’s the secret to a smooth, clear jelly.
• Dissolve the gelatin fully in the hot liquid, stirring until no granules remain, so it sets evenly.
• Chill it overnight. A few hours often isn’t enough for a firm, unmoldable set.
• Lightly oil the mold, or dip it briefly in warm water, to release the jelly cleanly.

Variations

• Leave some berries unstrained for a whole-berry, more rustic sauce.
• Add orange zest, a cinnamon stick, or a splash of port to the simmering berries.
• Use sugar instead of sweetener for a traditional, sweeter jelly.