Cranberry Sauce With Gelatin

There’s something magical about cranberry sauce with gelatin—it’s a dish that brings back memories of cozy holiday gatherings and cherished family traditions. Whether it’s the vibrant red hue or the perfect balance of tart and sweet flavors, this recipe is a timeless favorite. Growing up, I remember my grandmother meticulously preparing her signature cranberry jelly, and the anticipation of seeing it unmolded onto the table was always a highlight of the meal. This version, infused with cardamom and orange zest, adds a modern twist while staying true to the classic essence. Perfect for Thanksgiving or any festive occasion, this cranberry sauce with gelatin is sure to become a new tradition in your home.

See also: what are gelatin sequins.

Ingredients

• Nonstick vegetable oil spray
• 1 Tbsp. plus 1½ tsp. unflavored powdered gelatin
• 1½ lb. fresh or frozen, thawed cranberries
• 4 cardamom pods, lightly crushed
• 3 fresh bay leaves
• Pinch of kosher salt
• 1 cup unsweetened cranberry juice or water
• 1½ cups plus 3 Tbsp. sugar
• 2 2×1″ strips orange zest, very thinly sliced lengthwise

Recommended Tools You’ll Need

• wire whisk
• silicone spatula
• saucepan
• large mixing bowl
• mold

Cook Time

Prep Time	Cook Time	Setting Time	Total Time
15 minutes	30 minutes	1 hour	1 hour 45 minutes

This recipe requires minimal prep and cook time, but patience is key as the gelatin sets in the refrigerator.

For more ideas, check out our guide on gelatin powder in desserts.

Nutrition Information

Serving Size	Calories	Sugar	Fiber
1 serving	~120 kcal	~25g	~2g

This cranberry sauce with gelatin is a sweet treat, but it’s also packed with the natural goodness of cranberries.

See also: clear gelatin recipe.

How to Make cranberry sauce with gelatin

1. Lightly coat a 1-cup mold or Bundt pan with nonstick vegetable oil spray using a pastry brush. In a small mixing bowl, stir the gelatin with ½ cup warm water using a whisk and let it sit for 10 minutes.
2. Set aside 3 Tbsp. cranberries for serving in a small bowl. In a large saucepan, combine the cardamom pods, bay leaves, salt, cranberry juice, 1½ cups sugar, and the remaining cranberries. Bring the mixture to a boil over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. Continue cooking for 20–30 minutes, stirring often and reducing heat as needed to avoid scorching, until the cranberries burst and the juices become syrupy. Remove from heat and pick out the cardamom pods and bay leaves using tongs. Stir in the gelatin mixture with a silicone spatula until fully dissolved.
3. Slowly pour the cranberry mixture into the prepared mold using a ladle. Place the mold in the refrigerator and chill until completely set, least 1 hour.
4. To serve, dip the mold in a bowl of warm water and hold for 30 seconds. Remove the mold and place a platter upside down over the top. Invert the jelly onto the platter.
5. Just before serving, toss the orange zest, remaining 3 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small mixing bowl using a silicone spatula to coat. Scatter the mixture over the jelly using a spoon.

Expert Tips

• Use fresh cranberries for the best flavor, but frozen cranberries work just as well if thawed properly.
• To ensure the gelatin sets perfectly, let the mixture cool slightly before pouring it into the mold.
• If you’re short on time, you can use smaller molds to reduce the setting time.
• For a smoother texture, strain the cranberry mixture before adding the gelatin.