If you’re a fan of cranberry sauce shaped like a can like I am, you will love this sliceable jellied version. Much better tasting than the canned version and without any added gelatin.

Jellied Cranberry Sauce | The Suburban Soapbox

Disclaimer: This post sponsored by ALDI markets. Compensation will be provided to The Suburban Soapbox for this post, however, all opinions and statements are my own.

It’s here! Thanksgiving is pretty much here….ok, so it’s tomorrow but I’ll be cooking all day long so I kinda count it. Except, I will try to keep the wine at a distance so I’m productive. I’ve been busy trying to get the Christmas decorations done outside because the weather people are calling for snow. Hanging lights with snow on the bushes is no fun. At all. So, the lights are hung, the bows are made, the garland was up….and then it was not. It’s now sitting in a storage tote by the front door awaiting MacGuyver to come and find a way to hang it back up. Semi-permanently. It will either end up on the curb in a fit of frustration or will be hanging around the front door until June 2027. Only time will tell, I’ll keep you all posted.Jellied Cranberry Sauce | The Suburban Soapbox

In between the decorating, I made several trips to ALDI this week…and stocked up on the produce. One thing I learned when I visited the test kitchen was their product is unit priced to help you get through the checkout line faster! So, things like butternut squash….99 cents! Not a pound…that whole bugger is 99 cents. Period. Pomegranates…49 cents. Yep, less than 50 cents for the same pomegranate I buy at my usual grocery store. The one I pay $2.50 for. Happy days. And cranberries…..99 cents for a 12 ounce bag. So, now you know why we’ve been all about cranberries recently here at The Suburban Soapbox.


Serena from Teaspooncomm.com and I sharing our enthusiasm for killer Pom prices!


While we’re waiting for MacGuyver to get back from the hardware store….let’s make some cranberry sauce. I shared a recipe for a super simple Cranberry Sauce last year and that’s my go-to sauce for the holidays BUT when I saw this sliceable version in Food and Wine I had to share it with you. It brings back all kinds of happy memories from my childhood Thanksgivings. And the canned shaped cranberry sauce was my absolute favorite thing on the table and on my divided plate.

Jellied Cranberry Sauce | The Suburban Soapbox

The version in Food and Wine magazine was made in an 8×4 loaf pan, I thought it would be fun to mix things up a bit and mold it in individual servings. I had enough sauce to make four mini loafs of Jellied Cranberry Sauce which will help avoid elbows in the face at the dinner table with the passing of all the dishes. I try to to my part to keep eyes and teeth safe during the holidays. This would be a fabulous surprise to serve with a cheese plate too! I bought some amazing cheeses this week at ALDI and this definitely will find it’s way on a cracker with their amazing Triple Creme Brie or the Cranberry Cheddar.

Jellied Cranberry Sauce | The Suburban Soapbox

If you’re still developing your menu for tomorrow…give this a try. You probably have all the ingredients you need to make it and your guests will shout with glee at the nostalgia at the dinner table. Ok, maybe they won’t shout…but they will think you’re a kitchen whiz and that’s what we all strive for on Thanksgiving day. Is it not? Is that just me?

Get the Recipe: Jellied Cranberry Sauce

Kick the can to the curb, this easy cranberry sauce is simple to make. 
No ratings yet


  • 3 cups fresh cranberries
  • 1 large Fuji apple, peeled and diced
  • 1 cup sugar
  • 3/4 cup water


  • Line an 8-by-4-inch loaf pan or four mini loaf pans with plastic wrap and coat with nonstick cooking spray.
  • In a medium saucepan, combine the cranberries, apple, sugar and water. Bring the cranberries to a boil and cook over medium heat. Stir the cranberries frequently until they have popped and are completely broken down. Turn the heat down to med-low and continue cooking until thickened, approximately 15 minutes. Pour the cranberry sauce into the prepared pan(s) and refrigerate until chilled, about 3 hours. Turn the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh sugared cranberries and rosemary sprigs. Serve immediately.
Serving: 0g, Calories: 125kcal, Carbohydrates: 32g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 2mg, Potassium: 56mg, Fiber: 2g, Sugar: 28g, Vitamin A: 35IU, Vitamin C: 6mg, Calcium: 4mg, Iron: 0.1mg