Homemade Cranberry Sauce Recipe - Chisel & Fork (2024)

FAQs

How do I thicken my homemade cranberry sauce? ›

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

Mistake #2: Your Cranberry Sauce Is Too Runny

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.

Spirits are a wonderful addition to cranberry sauce, but remember that a little goes a long way. Go with spirits and fortified wines used to make other sauces, and start with port, sherry, madeira, marsala, sweet vermouth, or even bourbon. Add it to your sauce a teaspoon at a time until you get the flavor you want.

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

If you have followed these instructions, and for some reason the sauce still won't gel, add 1 envelope of unflavoured gelatin to the sauce and bring to a hard boil, stirring frequently. Reduce heat to medium-high; cook an additional 5 minutes.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

If the can were stored with the air bubble on the bottom for an extended time, the cranberry sauce would “crush it,” rendering it useless. By turning the can upside down, meaning that Ocean Spray attaches the label upside down, consumers will store the can with the air bubble at the top.

Luckily, there is a very easy way to fix an over-sugared homemade sauce: You just need a little citric acid.

"Wait, canned cranberry sauce has no pectin or gelatin?" you may be wondering. "Then how do you explain its gelatinous consistency?" Interestingly, cranberries' naturally high pectin content is responsible for the canned sauce's Jell-O-like texture, making the addition of pectin or gelatin unnecessary.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

What role do sugar and water play in making cranberry sauce? ›

Instead, the pectin polymers will bind to each other, giving the cranberry mixture more and more structure. The sweet sugar-water molecules get trapped in between the pectin chains, resulting in a tasty cranberry sauce!

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing. Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

If the sauce is too sour, add more sweetener.

If you find the recipe as written is a bit too tart, keep adding honey 1 tablespoon of honey until you reach your desired sweetness.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Suitable options include using reduction, vegetable purees, dried mushrooms, egg yolks, cheese or cream, chia seeds, almond and coconut flour, flax meal, konjak powder, nut/seed butter, gelatin and xanthan gum.

Make a Slurry: Mix equal parts flour and water or other liquid together. Stir a good amount of the mixture into simmering sauce; cook for a few minutes, then add more until you have your desired consistency.

My cranberry sauce is too sweet now that I taste it. How do I fix it? Add a splash of red wine or apple cider vinegar and a pinch of salt to lessen sweetness.