Canal House's Cranberry-Port Gelée Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Genius Recipes

November13,2012

4.6

14 Ratings

  • Makes 2 cups

Jump to Recipe

Author Notes

A DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). Thanks to natural pectin in the cranberries, the gelée sets up all on its own, without gelatin or agar. Adapted very slightly from Canal House Cooks Every Day (Andrews McMeel Publishing, 2012) —Genius Recipes

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 1 cupport (or red wine or Madeira)
  • 1 cupsugar
  • 1 tablespoonjuniper berries
  • 10 black peppercorns
  • 1 12-ounce bag fresh cranberries (about 4 cups -- frozen can be substituted)
Directions
  1. Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat.
  2. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more.
  3. Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together.
  4. Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.)
  5. Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead.

Tags:

  • Condiment/Spread
  • American
  • Cranberry
  • Port
  • Fruit
  • Make Ahead
  • Serves a Crowd
  • 5 Ingredients or Fewer
  • Christmas
  • Winter
  • Thanksgiving
  • Fall

See what other Food52ers are saying.

  • Taylor Stanton

  • Sara DePasquale

  • enbe

  • DianeT

  • Nancy W

Recipe by: Genius Recipes

Popular on Food52

88 Reviews

Taylor S. November 23, 2023

AMAZING! I think I'm ruined for other cranberry dishes now. I followed the recipe to a T and it turned out beautifully. I can see experimenting with other wines/spices/herbs would be fun in the future... This was an excellent addition to my Thanksgiving spread this year! And it is especially delicious on leftover bread smothered with brie.

Debbie November 24, 2022

This is the best cranberry gelee we have ever had!!! We did have to modify it for the ingredients we had on hand as we decided to make it last minute. We used a simple red blend wine. And we didn't have juniper berries so we used cardamom pods, pink peppercorns, a Cinnamon stick and a bay leaf! I know it's different than yours, but you were the inspiration! Thanks! It set SO WELL and is delicious!

Licia November 26, 2021

Made this, once again (10 years in a row), and I am amazed, year after year, how people respond to this dish. Intense flavors, great texture, amazing taste... Spread it over cheese, in sandwiches, over mashed potatoes, on your charcuterie board... This recipe is so good that it deserves its place all year long and not just at Thanksgiving. Can also be made with frozen cranberries so pack them up in your freezer and make this a staple at your table.

Sara D. November 26, 2021

I've always been kinda "meh" about homemade cranberry sauce. But this was a revelation. I never want to eat any other kind cranberry sauce ever again. I had no problems and got a nice firm set. I did cook it much longer than indicated until all cranberries are popped and collapsed. I was also VERY aggressive about straining the results, pushing as much pulp through as possible. Mine was about the consistency of applesauce when I poured into jars.

neighome December 1, 2020

I've made this successfully numerous times. I cook 10 mins, blend with high speed blender, then pass it through a fine mesh sieve. This year, in an attempt to reduce the carb count at the table, I made it with Classic Lakanto sugar substitute (combination of erythritol and monkfruit.) It dissolved without difficulty and gelled up as usual. The tastes is slightly different, but still good.

jjr November 25, 2020

Made this today and it turned out perfectly. Following tips from reviewers, I added one ounce more cranberries and cooked the sugar, port, peppers and juniper berries for 5 minutes longer. The sauce was thickening by the end of cooking. I used a food mill with finest screen and it could not have been easier. Used Trader Joe's Ruby Port. Thanks for all the tips.

arcane54 November 18, 2018

I think I solved the set issue. The first time I made this (last year) it was perfect! Beautiful color, smoky flavor, set up like it came right out of the can!... a real winner. This year, it did not set. I made a batch yesterday and this morning it was the consistency of cold honey... though still delicious. I rewarmed the sauce and added 1 tablespoon of gelatin that I had bloomed in about 1/4 water. Happy to report that it is on its way to being jellied! It might not be as firm as the canned stuff, but it is holding its shape.

arcane54 November 18, 2018

Also, anyone know why there would be such varying results? I wonder if more mature berries have less pectin? Mine are from the Oregon coast -Bandon and only have to travel 100 miles to our stores. They did seem pretty ripe to me where I’ve had a larger percentage of young, less ripe berries in the past.

enbe November 17, 2018

Looking this recipe up for Thanksgiving because it's been my go-to for the past few years. Absolutely delicious.

arcane54 November 17, 2018

Mine too! This year I found a pretty antique gelatin mold to use (although putting it in a lightly oiled soup can has been my practice). Has anyone tried it with pomegranate juice or other deep, dark juice instead of the wine/port? I occasionally cook for friends who can’t have any alcohol (even the supposedly “cooked out” kind).

Kamilah November 17, 2018

I've made this for Thanksgiving as long as the recipe has been in print - delicious. I've made it as written, but also with any red wine I have around the house and extra aromatics like a strip of orange peel, star anise, slice of ginger, etc. Thinking of lime and cardamom this time... Always comes out divine.

lynx60489 November 9, 2018

Any thoughts on making this with erythritol (fake sugar)? I think the taste would be fine, but do you think it would set as well?

DianeT October 19, 2018

I use a clean 15oz diced-tomato can as a mold - so it has the rings when I unmold it and display standing on a plate. Fold seem to love the rings . . .

Nancy W. November 26, 2019

Me too! People love the old familiar rings!

kaminka November 23, 2017

Have been making it for the fourth year in a raw! Absolutely the best!

cosmiccook November 20, 2017

Just made this again; tasted it somewhat sweet so I added fresh juiced cranberries and some pulp to the mix--came out great! Started jelling almost before I finished putting it thru the food mill. I should have done a final fine sieve step to eliminate some of the tiny pulp residue but that would have reduced my overall amount. Since I use the cutest little cranberry William Sonoma Cranberry mold, needed what I had. For others, if you have extra cranberries, add a little extra to the pot to ensure it will gel! Added some Satsuma juice & peel, ginger slice, star anise and Grains of Paradise to what is already in the recipe.

Robo November 15, 2017

Anyone notice any difference between using Tawny vs Ruby Port in this recipe, or does everyone just use the domestic stuff?

gretch374 November 15, 2017

I usually use Merlot, with great success.

Rob November 14, 2017

I have reviewed the comments and was wondering if there is a community agreement as to what to use for the alcohol? Are most people using the port?

Meaghan A. November 14, 2017

i've used port and Madeira

neighome November 15, 2017

Combination of port and red wine

arcane54 November 17, 2018

This year, mostly red wine with about 30% port.

jennifer November 22, 2016

should this be covered before going in the fridge

Meaghan A. November 22, 2016

I cover it, as suggested in step 5. Enjoy!

asthmagirl November 22, 2016

I cover it with plastic wrap!

pvanhagenlcsw November 20, 2016

Lovely dish. I used a food mill instead of a strainer and it worked perfectly.

cheribarry December 30, 2015

I made this for our Christmas turkey. It was delicious but mine didn't gel up either. I will certainly try it again but go the blender route to see if I can get it to gel.

neighome December 11, 2015

I cooked mine for a full 10 minutes. I found it was gelling even before being removed from the heat. Borrowing the idea from Janet L Davies, I used a high power blender to liquify it, and then ran it through a sieve to remove the ground up spices. I chilled in an bowl with scalloped edges, and then unmolded it for serving. I thought is was terrific, and the star of my table. Will definitely be making this again.

neighome November 17, 2016

Experimenting with adding some heat this year. We'll see how it turns out.

Canal House's Cranberry-Port Gelée Recipe on Food52 (2024)

FAQs

What's the difference between cranberry sauce and cranberry jam? ›

They are basically made the same way although cranberry jam is sweeter and may contain extras such as orange juice and spices. Some like to add extra spices such as cloves, allspice and nutmeg. Cranberry sauce is usually made with just sugar and water and is served with meat.

What are the two types of cranberry sauce? ›

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.

How do you thicken cranberry relish? ›

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

How do you use cranberry sauce in a can? ›

Canned cranberry sauce is delicious on its own, but there are ways you can dress it up for any meal. Adding fruits like oranges or berries brings different flavors and acidity to the sauce. Folding in crushed nuts at the end adds texture variety.

Is canned cranberry sauce better than homemade? ›

When it comes to choosing between canned and fresh cranberry sauce, taste and nutrition are often key factors. Let's break down the differences: Taste: Fresh cranberry sauce typically has a brighter, more tart flavor taste, while canned sauce is often sweeter and has a more uniform texture.

What is the best store bought whole berry cranberry sauce? ›

Best Whole Berry: Ocean Spray Whole Berry Cranberry Sauce

For those who prefer a whole berry sauce, Ocean Spray was the clear winner. Not only did editors love it for the freshness, texture, and flavor, but several also noted that it was the most visually appealing of the bunch.

What meat do Americans traditionally eat cranberry sauce with? ›

Cranberry sauce is often eaten in conjunction with turkey for Christmas in the United Kingdom and Canada or Thanksgiving in the United States and Canada, and it is only rarely eaten or served in other contexts there.

Why is cranberry sauce so expensive? ›

Costs are up

That includes cranberry sauce, whose price is up about 18% compared to last year because cranberry crops are smaller this year, sparking a supply squeeze.

What takes the bitterness out of cranberry sauce? ›

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

Why won't my cranberry sauce gel? ›

Why won't my cranberry sauce gel? Boiling is critical to release pectin, the key gelling ingredient, from the cranberry. You must cook the sauce for at least 10 minutes at a full boil for the pectin to react with the sugar and create the proper gelled texture.

How to reduce tartness in cranberry sauce? ›

And one last overlooked remedy for cranberry sauce: a pinch of salt. While you won't taste it, salt helps equalize the sweet-tart flavor of your cranberry sauce while making it a better pairing for the rest of your savory sides and, of course, the turkey.

How to improve jellied cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Do you serve jellied cranberry sauce warm or cold? ›

Cranberry sauce is best served at room temperature or slightly chilled. (You've got enough things on the menu to warm up! Don't make the list longer!) I tend to make cranberry sauce a few days before Thanksgiving and then set it on the table about an hour or two before we plan to eat.

Why do cranberry sauce cans open on the bottom? ›

But why? Ocean Spray says this is to get the cranberry sauce out in one intact piece. “The rounded part of the can that looks like the bottom has an air bubble in it,” Ocean Spray's representative explains. The bubble is there so you can “break the seal the sauce makes with the can.”

Can I substitute cranberry sauce for cranberry jam? ›

No, although they contain the same main ingredient, cranberry sauce and cranberry jam are different. Cranberry sauce is usually not as thick and does not contain as much sugar as cranberry jam.

Is cranberry sauce just jam? ›

Calling this dish a “sauce” is a bit of a misnomer, as cranberry sauce is actually a simple fruit jam. Cranberries are naturally high in pectin (a naturally occuring gel). When cranberries are cooked with sugar and acid (such as orange or lemon juice), the pectin is released and gels the fruit.

What is the difference between jam and sauce? ›

Jam is made from mashed fruit. Jelly is made from just the juice of the fruit. Sauce is made from mashed fruit but uses less pectin than jam and is less jelled. Syrup is made from either mashed fruit or just the juice of the fruit, but uses even less pectin than sauce so it is slightly jelled and pourable.

What is cranberry jam made of? ›

Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes. Blend cranberry jam into desired consistency using an immersion blender.

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