Ingredients
Equipment
Method
Cook the cranberries
- Combine fresh cranberries, sugar, and water in a pot and bring to a boil over medium-high heat. Simmer for 10 minutes until the berries burst and the mixture looks thick and glossy.
Strain into a smooth puree
- Pour the cooked cranberries through a fine-mesh strainer and press firmly with a spoon to push all the pulp through. Discard the skins and keep the strained puree.
Set up the jell
- Return the strained puree to the pot and stir in lemon juice and salt. Boil for 3-4 minutes, stirring often, until slightly thickened.
Mold and chill
- Pour the hot cranberry mixture into a lightly oiled mold, loaf pan, or clean can. Let it cool briefly, then refrigerate at least 6 hours or overnight until firm.
Unmold and serve
- Run a knife around the edge of the mold, invert onto a plate, and let it release cleanly. Slice into rounds and serve chilled.
Notes
For the cleanest unmolding, chill overnight so the gel fully sets, and lightly oil the mold or loaf pan before pouring. Refrigerate leftovers in a covered container up to 5 days; freezing is not recommended because the texture can soften. For a lower-sugar option, use a like-for-like sugar substitute designed for jelling, but follow its package guidance for ratios.