Easy Cranberry Jelly

Cranberry Jelly
Chamille White/Shutterstock


1 quart or 4 cups of cranberries
2 cups sugar
2 cups water


  1. In a heavy saucepan, simmer cranberries in the water for 20 minutes or until soft. Optional: If you want super-smooth jelly, transfer to a blender and puree until smooth.
  2. Strain through a fine-mesh sieve or jelly bad, pushing the sauce through with a spatula. 
  3. Return to the stove. Stir in sugar. 
  4. Stirring, bring to a rolling boil over high heat and cook for about 5 minutes. 
  5. Pour into a wet molds or sterilized jelly jars immediately as jelly hardens quickly.

Refrigerate to set completely. Enjoy!


Reader Comments

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How long does this keep? How can I process this to store it?
I'd like to make it, but just can't eat it all in a couple of weeks. Thanks for your help!!

canning cranberry jelly

The Editors's picture

Hi, Laura. This will keep in the refrigerator for up to 2 weeks. But if you want to can it, then process it in a hot water bath for 15 minutes.