jellied cranberry sauce

Smooth Cranberry Sauce

This silky smooth cranberry sauce has a bright magenta color with a subtle sweetness from the zingy, tart cranberries. Hint of orange as well.
Prep Time2 mins
Cook Time10 mins
Chil time2 hrs
Total Time2 hrs 12 mins
Servings: 6 servings
Author: Kathy Patalsky



  • 12 oz fresh whole cranberries organic preferred
  • 1/4 cup organic raw sugar ***
  • 1 satsuma
  • 1 cup water


  • Rinse the cranberries in cool water.
  • Add the cranberries, water and sugar to a medium sauce pot. Zest the satsuma over top the berries, then squeeze the juice into the pot.
  • Bring the cranberry mixture to a slow boil, then cover with a lid and reduce heat to medium. Simmer for ten minutes.
  • turn off the heat and remove the lid of the berries. They should be very soft and popped by now. Let them cool for two minutes.
  • Pour the cranberry mixture into your blender container. Place lid on. Blend from low to high for 2-3 minutes - or until silky smooth.
  • Pour the blended mixture into your serving dish. Cover with plastic wrap or some sort of lid.
  • Chill for at least two hours before serving.


*** Feel free to add another 1/4 cup of sugar if you like a sweeter sauce.

Nutrition Estimate

Calories: 67kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 73mg | Fiber: 3g | Sugar: 12g | Vitamin A: 134IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 1mg