- Possible Cooker Pro or Pot on the stove
Did you know that you can take one bag of fresh cranberries and turn it into both homemade jellied cranberry sauce AND cranberry preserves? This Spiced Cranberry Jelly recipe is about to change your holiday dinner game forever, and you don't need any special equipment or candy-making experience to pull it off.
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Forget the canned stuff from the grocery store that's loaded with high fructose corn syrup. This homemade cranberry sauce recipe uses simple ingredients you probably already have, and the whole process takes about 30 minutes of active cooking time. The best part? You'll get two completely different cranberry spreads from one 12-ounce bag of tart cranberries: a smooth jelly and a chunky style preserves with the berries.
Whether you're preparing for Thanksgiving dinner, planning ahead for your holiday table, or just want a homemade spread that beats Ocean Spray any day of the week, this recipe delivers. The warm spices of cinnamon, cloves, nutmeg, and allspice make your kitchen smell like Christmas while you cook, and the end result is restaurant-quality cranberry jelly that will have everyone asking for your recipe!
Suggested Kitchen Tools for Spiced Cranberry Jelly
- Large Pot or Ninja Foodi Possible Cooker Pro
- Fine Mesh Strainer
- Wooden Spoon
- Heatproof Glass Jars or Containers
- Measuring Cups and Spoons
- Ladle
Ingredients & Substitutions
The beauty of this cranberry sauce recipe is its simplicity. You'll use the same base ingredients for both the jellied version and the preserves, maximizing your yield from one bag of cranberries.
Fresh Cranberries
Used in Recipe: Fresh cranberries are the star of this recipe, providing the base for both the jelly and preserves. You can use them straight from the bag whether fresh or frozen, no need to thaw first.
What it Does: The cranberries are the main flavor in the jelly. Their tartness is what makes cranberry jelly so distinctive and pairs beautifully with rich holiday dishes. When heated, the cranberries pop and release their juice, creating a vibrant cranberry juice that becomes the base of your jelly.
Substitutions: Frozen cranberries work exactly the same as fresh—just give them a quick rinse before using. You can find 12-ounce bags of cranberries in the produce section during fall and winter months. Stock up during the season and freeze them for year-round use. You can also use cranberry juice from the store, but you may want to reduce your sugar amount since most are already sweetened.
Water
Used in Recipe: Water is combined with the cranberries to help them cook down and release their juice, creating the cranberry mixture that forms the base of both recipes.
What it Does: The water helps extract the maximum amount of juice from the cranberries and creates the proper consistency for the jelly to set. It also helps dissolve the sugar and distribute the spices evenly throughout the cranberry mixture.
Substitutions: You can substitute apple juice for the water if you want a slightly sweeter, more complex flavor. However, the difference is subtle enough that water works beautifully and is much more economical.
Granulated Sugar
Used in Recipe: Sugar is essential for achieving the proper gel and balancing the tartness of the cranberries. Both the jelly and preserves use sugar mixed with the spice blend.
What it Does: Beyond sweetening, sugar plays an important role in helping the pectin activate and set properly. It also acts as a preservative, extending the shelf life of your homemade cranberry sauce. The sugar tempers the natural tartness of cranberries, creating a balanced flavor.
Substitutions: You can reduce the sugar slightly, but don't cut back too much or your jelly may not set up properly. For a different flavor profile, you could substitute maple syrup for part of the sugar, though this will affect the set. Low-sugar pectin is available if you want to significantly reduce the sugar content.
Powdered Pectin
Used in Recipe: Powdered pectin is added to ensure both the jelly and preserves set up to the perfect consistency.
What it Does: Pectin is the ingredient that transforms liquid into a spreadable gel. While cranberries contain natural pectin in their skins, we're not using the skins in the jelly portion, so added pectin ensures a proper set. For the preserves, pectin helps achieve a firmer consistency if desired.
Substitutions: Because cranberries have natural pectin, you can reduce or even omit the added pectin for the preserves if you prefer a looser consistency. Liquid pectin can be used but requires different ingredient amounts and a different order of operations, it's not a direct substitution. Stick with powdered pectin for best results with this recipe.
Warm Spice Blend
Used in Recipe: A blend of ground cinnamon, cloves, nutmeg, allspice, and a pinch of red pepper flakes is mixed into the sugar before adding to the cranberry mixture.
What it Does: These warm spices transform basic cranberry jelly into something special that tastes like the holidays. The cinnamon flavor comes through beautifully, while the other spices add depth and complexity. The red pepper flakes provide a subtle warmth that balances the sweetness without making it spicy-hot.
Substitutions: If you prefer plain cranberry jelly, simply omit all the spices. You can also customize the blend to your taste—add more cinnamon if you love it, skip the red pepper flakes if you're sensitive to heat, or add orange zest or lemon zest for a citrus twist. A small amount of orange peel or fresh ginger would also complement the cranberries beautifully.
How to Make Spiced Cranberry Jelly and Preserves
This recipe is truly a two-for-one situation. We'll start by cooking the cranberries, then strain out the juice to make the smooth jellied sauce first. The leftover fruit pulp becomes the base for our whole berry sauce style preserves. Let's start with the jelly!
Mise En Place
Before you begin, gather all your equipment and ingredient amounts. Have your fine mesh strainer ready over a large bowl or measuring cup. Have your heatproof containers ready, pint-sized mason jars work perfectly. Mix your spice blend into the sugar ahead of time so it's ready to go when needed. This helps the spices incorporate evenly into the cranberry mixture.
How to Make Cranberry Jelly
Step One: Cook the Cranberries
Add your cranberries and water to a large pot. If using the Ninja Foodi Possible Cooker Pro, select the Sauté function on high. On the stovetop, use high heat. Let the cranberry mixture come to a boil, stirring occasionally. You'll hear the cranberries start to pop as they heat up and release their juice into the water. This creates the base for your homemade cranberry sauce.
Step Two: Simmer Until Broken Down
Once the cranberries are popping and releasing their juice, reduce the heat to medium heat (or low on the Possible Cooker Pro). Let the mixture simmer for 5-10 minutes. You can cover the pot to reduce evaporation if you tend to walk away from the kitchen. The goal is a nice pink cranberry juice with soft, broken-down berries.
Quick Tip
If you're using the Possible Cooker Pro, putting the lid on helps retain moisture since it only has high and low heat settings. This prevents too much evaporation during the simmering process.
Step Three: Make the Jelly
Turn off the heat and carefully pour the cranberry mixture through your fine mesh strainer set over a bowl. Do not press down on the fruit, let the juice drain naturally. This only takes a few minutes. Pressing would push pulp and seeds through, and we want pure juice for the jellied version. Your goal is to collect two cups of cranberry juice. If you're a little short, just add water to make up the difference.
Quick Tip
Don't discard the fruit in the strainer! Set it aside in the strainer over the bowl to catch any additional drips. This is what we'll use to make the preserves.
Clean out your pot to remove any seeds or pulp, then return it to the heat. Pour in your strained cranberry juice and turn the heat to high. Add the powdered pectin to the juice and stir well to dissolve. It's important to add the pectin before the sugar, if you add it to a sugary mixture, it can clump and not dissolve properly, leaving lumps in your finished jelly.
Bring the juice and pectin to a boil.
Add Sugar and Spice Mixture
Once the juice and pectin mixture comes to a boil, add your sugar and spice blend. Stir well to dissolve the sugar. The aroma at this point is incredible, your kitchen will smell like the holidays! Continue stirring as the mixture heats back up to a boil.
Step Six: Cook to Full Boil
Here's the key to perfect cranberry jelly: you need to bring it to a full boil that cannot be stirred down. As you stir, the boiling will initially stop. Keep cooking until even when you stir vigorously with your wooden spoon, the mixture continues to boil from edge to edge across the entire surface. Another indicator is when you can run your spoon across the bottom and the mixture stays separated for a few seconds. If you want to use a thermometer, the target temperature is 220℉/104℃.
Quick Tip
The cooking time will vary depending on your pot. A shallow, wide pot like the Possible Cooker Pro will reach the proper boil faster than a deep pot on the stove. Don't rush it, watch for the visual cues rather than timing it.
Step Seven: Pour and Cool
Immediately turn off the heat and carefully pour or ladle the hot jelly into your prepared heatproof container. A pint jar is perfect for this recipe. Leave the jar uncovered and let it cool at room temperature for about 30 minutes. Then cover and refrigerate for at least 4 hours, though overnight is even better for a firm set. The jelly will continue to thicken as it cools. You will yield about 2 cups of cranberry jelly.
How to Make Spiced Cranberry Preserves
Now let's transform that reserved fruit into delicious spiced cranberry preserves! This portion has more texture and body than the jelly, making it perfect for different uses like appetizers or yogurt toppings!
Step One: Combine Fruit and Water
Pour 2 cups of water directly over the fruit in the strainer The liquid will look much lighter than the juice we used for the jelly, and that's perfectly fine since the fruit itself provides the color and body for the preserves. Put the cranberries and water into the cooking pot (no need to clean it from the jelly).
Step Two: Add Pectin
Turn the heat to high and add the powdered pectin. Stir to combine. You can use a full tablespoon of pectin for a firmer set, or half a tablespoon for a looser, more sauce-like consistency. Since the fruit contains whole berries that still have their skins with natural pectin, you can even skip the added pectin entirely if you prefer, the preserves will just be thinner.
Step Three: Add Sugar and Spices
Once the mixture comes to a boil, add your sugar and spice blend (the same one used for the jelly). Stir well to combine. The preserves will have visible pieces of fruit and some whole berries throughout, which is exactly what we want for this whole berry cranberry sauce style spread.
Just like with the jelly, cook the preserves until the boil cannot be stirred down. Once you achieve a rolling boil that continues even while stirring, turn off the heat immediately.
The preserves will yield more than the jelly, typically about 1.5 pints total. Have a pint jar and a half-pint jar ready, or use whatever heatproof containers you have. Ladle the hot preserves into the jars, let cool uncovered at room temperature for 30 minutes, then cover and refrigerate. The preserves can be enjoyed warm immediately if desired; it's delicious spooned over ice cream or alongside turkey or pork!
How to Serve Spiced Cranberry Jelly and Preserves
For a simple appetizer, pour the preserves over a block of cream cheese and serve with crackers. It's simple and delicious.
You can use your jelly for toast, bagels, or any time you use jelly. It is fantastic to use for a meatball appetizer and that recipe can be found in my Holiday Cookbook for the Possible Cooker Pro
Warm
The preserves are absolutely delicious served warm, straight from the pot. Spoon them over vanilla ice cream, serve alongside roasted turkey or pork, or drizzle over baked brie for an elegant appetizer.
Chilled
Both the jelly and preserves are traditionally served chilled. The jelly can be sliced or spooned, while the preserves have a more spreadable consistency. Serve on your Thanksgiving recipes spread or holiday table with turkey, ham, or as part of a cheese board.
Variations of Cranberry Jelly
Plain Cranberry Jelly: Simply omit all the spices and make the recipe with just cranberries, water, sugar, and pectin for a classic homemade jellied cranberry sauce that rivals any canned cranberry sauce.
Citrus Cranberry: Add orange zest, lemon zest, or both to your sugar mixture for a bright, citrusy twist. You could also substitute orange juice for some of the water.
Lower Sugar Version: Use low-sugar pectin and reduce the sugar amount according to the pectin package directions. Keep in mind that cranberries are naturally tart, so some sweetness helps balance the flavor.
Cranberry Chutney: If you don't want to make preserves, turn the leftover fruit pulp into a chutney instead. Add diced apples, a bit more sugar, extra spices, and some chopped pecans or walnuts. Cook down until thick and chunky.
Gelatin Mold Style: For a firmer jellied sauce that can be sliced and hold its shape like the canned jellied cranberry sauce, cook the jelly a bit longer until it reaches a higher temperature, or add a touch more pectin.
Storage & Reheating Instructions
How to Store Spiced Cranberry Jelly and Preserves
Proper cooling is important for the best texture. Let the jelly and preserves cool at room temperature uncovered for about 30 minutes before covering with lids. This prevents condensation from forming on top.
Refrigeration
Store covered in the refrigerator for up to 3 weeks. The jelly needs at least 4 hours to fully set, but overnight is ideal. You'll know it's ready when you can tip the jar and the jelly holds its shape. The preserves will also thicken as they chill but will remain more spoonable than the jelly.
Freezer
Both the jelly and preserves can be frozen for up to 3 months. Make sure they're completely chilled in the refrigerator before transferring to the freezer. Leave a little headspace in your containers as the contents may expand slightly when frozen. Thaw in the refrigerator overnight before serving.
Quick Tip
Stock up on 12-ounce bags of fresh cranberries during the fall season and freeze them for year-round jelly making. Frozen cranberries work just as well as fresh in this recipe!
Spiced Cranberry Jelly
Equipment
- Possible Cooker Pro or Pot on the stove
Ingredients
Spice Blend
- ½ Tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon red pepper flakes optional, for subtle warmth
Jelly Ingredients
- 1 cup granulated sugar
- 12 ounces fresh or frozen whole cranberries
- 2½ cups water
- 1 Tablespoon powdered pectin
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Instructions
- Combine the spice blend ingredients with the sugar in a small bowl and mix well. Set aside.½ Tablespoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, ½ teaspoon red pepper flakes, 1 cup granulated sugar
- Add the cranberries and water to a large pot. Cook on high heat until the cranberries begin to pop and release their juice.12 ounces fresh or frozen whole cranberries, 2½ cups water
- Reduce heat to medium and simmer for 5-10 minutes until the cranberries have released their juice and started to break down. Cover the pot if you want to reduce evaporation.
- Set a fine mesh strainer over a bowl. Pour the cranberry mixture through the strainer and let the juice drain naturally. Do not press down on the fruit. You want approximately 2 cups of juice; add a little water if needed to reach this amount.
- Reserve the fruit pulp in the strainer for making cranberry preserves (see recipe notes).
- Clean the pot, then return the strained cranberry juice to the pot. Turn heat to high and add the powdered pectin. Stir well to dissolve before the mixture comes to a boil.1 Tablespoon powdered pectin
- Once boiling, add the spiced sugar mixture and stir well to dissolve.
- Continue cooking and stirring until the mixture reaches a full boil that cannot be stirred down. The boiling should continue from edge to edge even while stirring vigorously. Another indicator: when you run a spoon across the bottom, the mixture stays separated for a few seconds. If using a thermometer, target 220℉/104℃.
- Immediately turn off the heat and carefully pour or ladle the hot jelly into a heatproof pint jar or container.
- Let cool uncovered at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours or overnight until fully set.
Notes
Don't discard the fruit pulp from straining! To make preserves:
• Add the reserved fruit pulp to the pot with 2 cups water.
• Add 1 tablespoon powdered pectin (or ½ tablespoon for a looser consistency) and bring to a boil.
• Add 1 cup sugar mixed with the same spice blend used for the jelly.
• Cook until the boil cannot be stirred down.
• Pour into jars, cool, and refrigerate. Yields approximately 1.5 pints. VARIATIONS
• For plain cranberry jelly, omit all the spices.
• Add orange or lemon zest to the sugar mixture for a citrus twist.
• Use low-sugar pectin if you want to significantly reduce the sugar content. SERVING SUGGESTIONS
• Serve alongside roasted turkey, ham, or pork.
• Spoon preserves over cream cheese with crackers for an easy appetizer.
• Spread on toast, bagels, or biscuits.
• Drizzle warm preserves over vanilla ice cream. STORAGE
• Refrigerator: Store covered for up to 3 weeks. Jelly needs at least 4 hours to fully set.
• Freezer: Freeze for up to 3 months. Chill completely before freezing and leave headspace for expansion. Thaw overnight in the refrigerator. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Frequently Asked Questions
Jelly is made with just fruit juice—no pulp, skins, seeds, or crushed fruit. Jam is made with crushed or finely chopped fruit. Preserves contain larger pieces of fruit or even whole berries. This recipe gives you both a smooth jelly and a chunky whole berry sauce style preserve from one bag of cranberries!
No thermometer is needed! The visual test is simple: your jelly is ready when you stir it and the boil cannot be stirred down. The mixture should be boiling from edge to edge even while you stir vigorously. If you prefer to use a thermometer, the target temperature is 220℉/104℃.
Absolutely! Frozen cranberries work exactly the same as fresh cranberries in this recipe. Just give them a quick rinse before adding them to the pot—no need to thaw first. The recipe works perfectly either way.
If your jelly is too soft, it likely wasn't cooked long enough to reach a full boil that cannot be stirred down. You can re-cook it by returning it to the pot, bringing it back to a boil, and cooking until it passes the stir test. Too much evaporation or not enough pectin can also affect the set.
You can reduce the sugar slightly, but cutting back too much may prevent the jelly from setting properly. Sugar works with pectin to create the gel. For a significant sugar reduction, use low-sugar pectin and follow the package directions for sugar amounts. Keep in mind cranberries are naturally very tart and need some sweetness for balance.
This homemade cranberry sauce has a fresher, brighter flavor than canned cranberry sauce and doesn't contain high fructose corn syrup or preservatives. The warm spices add a complexity you won't find in the canned stuff from the store. Once you try homemade, you'll never go back to Ocean Spray!
Stored properly in the refrigerator, both the jelly and preserves will keep for up to 3 weeks. For longer storage, freeze for up to 3 months. Always make sure the jelly is completely cooled before covering and refrigerating.
More Homemade Jellies
Once you start making your own jelly and preserves I bet you'll want to make all kinds of different varieties! Here are a few easy recipes for you to try!
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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