This post may contain affiliate links. Read our full disclosure.
Want a jelly-like cranberry sauce recipe with NO CORNSTARCH, NO PRESSURE COOKER, or ANY kind of thickener? Here’s the natural way to make some Restaurant style cranberry sauce that can be made in as quick as 5 MINUTES! I just love this recipe!
I’ve made this cranberry sauce recipe numerous times by now and absolutely love this recipe for jellied cranberry sauce. It can be made any time of year because it calls for Craisins, (dried cranberries.) This cooking method will naturally thicken your dried berries with no pressure cooker or thickeners! All you need is less than 10 minutes of your time to achieve this amazing jellied-like cranberry sauce. If you’ve ever had Ninety-Nine’s cranberry sauce (from their country fried chicken dish) then you have yet to try this replica. A total must make cranberry sauce recipe even if you’re not familiar with theirs — still a fabulous recipe to try and it’s HOMEMADE!
INGREDIENTS for Cranberry Sauce Recipe:
- 1 cup Craisins (dried cranberries)
- 1 1/2 tbsp sugar
- 1 tbsp lemon juice
- 1 1/2 cups water
1.) In a small saucepan bring the dried cranberries, sugar, lemon juice, and water to a rapid boil. Cover and boil over high heat for 3 minutes.
2.) Remove from heat and quickly pulse a few times using a hand blender.
3.) Place back on the heat, covered for an additional minute or two.
4.) Transfer to a dish and cool. Keep refrigerated.
Join My Weekly Newsletter
New recipes, homesteading, family life, what we eat in a week, and hospitality tips.
Pin this now to find it later
Cranberry Sauce Recipe (Using Craisins)
Ingredients
- 1 cup Craisins, dried cranberries
- 1 1/2 tbsp sugar
- 1 tbsp lemon juice
- 1 1/2 cups water
Instructions
- In a small saucepan bring the dried cranberries, sugar, lemon juice and water to a rapid boil. Cover and boil over high heat for 3 minutes.
- Remove from heat and quickly pulse a few times using a hand blender.
- Place back on the heat, covered for an additional minute or two.
- Transfer to a dish and cool. Keep refrigerated.
Tried this recipe?
Mention @alyonascooking or hashtag #alyonascooking.