Ingredients
Equipment
Method
Simmer and burst the berries
- Combine fresh cranberries, sugar, and water in a saucepan and bring to a boil over medium-high heat, then reduce to a steady simmer for 10 minutes until all the berries burst.
- Keep the simmer going at the same intensity and stir occasionally so the mixture stays bubbling and thickens slightly during the 10 minutes.
Strain for a smooth gel
- Transfer the hot mixture to a fine-mesh strainer and press through, scraping to push all the pulp through while discarding the skins.
- Return the strained puree to the saucepan and add lemon juice and salt.
Boil to set the jell
- Bring the puree to a boil and boil for 3-4 minutes, stirring, until it looks glossy and slightly thickened.
Mold and chill
- Pour the hot cranberry gel into a lightly oiled loaf pan, mold, or clean can so it forms a smooth log.
- Chill at least 6 hours or overnight until firm.
- Run a knife around the edge, invert onto a plate, and slice into rounds.
Notes
For the cleanest slices, chill until fully firm and invert just before serving; if it resists, dip the mold bottom briefly in warm water. Store covered in the refrigerator up to 5 days; freeze up to 1 month for best texture within a few weeks. For a lower-sugar option, substitute a 1:1 sugar alternative designed for jellies (use according to package directions), and expect a softer set if the brand is not heat- and gel-tested.