Recipes tend to be accurate with how far ahead you can make it. I dont know whats in the recipe, but it may be something that will not retain the shape after so long, or it might pickup weird flavors from the fridge, or the texture or flavor might change after 2 or three days. Honestly, I would go with the canned. TRUST me, im like you, i make everything from scratch, even the fried onions and cream of mushroom soup for my green bean casserole, but if your guests like the canned stuff, thats the taste they like and remember from Thanksgivings past. People are nostalgic about that stuff. They might try your homemade stuff and like that better. But if it were me, i would cave in to the can. No stress.

I hate to say it, but I agree about the canned stuff. I know someone who tried making it from scratch, but no one would eat it because it didn't look like the can. So then she used a ridged can for her mold the next time, and they took it but no one liked it. She went back to the can, but made one of the kids push it out onto the dish so she wouldn't have to even touch the bad memories.

If you want it made ahead and out of your hair, use the can. If you want to have fun making jelly, and not skinting on the evaporation (or adding a little gelatin) so it won't melt into a puddle, by all means make it in a week. :)

My mother always made the jellied kindâ¦.from scratchâ¦every single yearâ¦and it keeps fine, just fine! SO much better than that can!!! Sorry to offer another opinion, but I LOVE LOVE the homemade! I'll be making mine this weekend for sure! Get out the food mill! No worries! But I'm not picky about an actual "shape" being heldâ¦.just wonderful cranberry sauce! My kids love it!

My mom's the same way. Make it easy on yourself and just buy the canned stuff for the guests, make the whole berry kind for your family (make a little extra so others can try it).

See, Gigi points out the difference. Some people want the stuff from the can with the ridges, and some people want wonderful cranberry sauce. :)

I can imagine it keeping a jelled shape if you kept it in the fridge in the jell mold. But it would be in danger of picking up an off taste from the fridge. Don't know how great that danger would be. I haven't tried that. I have made cranberry conserve and canned it though.

Gigi, do you have your recipe?

Maybe I can try it, and the can is always there as a back up...

did i just sign on for THREE kinds of cranberry sauce... sigh.

Three kinds of cranberry sauce....you are a better person than me for sure...although i do always make two kinds of gravy and 2 kinds of mac and cheese every year. Really though, some people really DO like the taste of that stuff in the can. My mom loves my cranberry/apple/pear conserve, but would not be happy without a slice of the canned stuff on her plate. She says that she likes how it tastes and it brings back good memories. I applaud your efforts to make everyone happy during an already stressful time. Good luck.