Homemade Cranberry Sauce Recipe | Little Spice Jar (2024)

FAQs

How do you spice up Ocean Spray cranberry sauce? ›

Spike cranberry sauce with citrus

As it turns out, tart citrus and tart cranberries are best pals, and adding some citrus to your canned cranberry sauce is an easy way to upgrade it.

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.

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Maple syrup, brown sugar and even honey can make your cranberry sauce more dynamic. And don't forget the spices! Cinnamon sticks, whole cloves, citrus zest and star anise all work well with cranberries and can be added while the sauce cooks to infuse your sauce with flavor.

Originally Answered: How can I make cranberry juice taste better? Personally, I recommend doing what Ocean Spray does, and mixing in other juices. Grape and apple seem to work well. For a little kick, add Sprite or Sierra Mist instead.

Use a candy thermometer to test the sauce: You can be certain the sauce is ready to gel when the syrup reaches 217°F (103°C). If you cook it to a higher temperature than this, too much water evaporates and the gel will be rubbery in texture.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

Signs of spoilage include cans that are leaking, rusting, bulging, or severely dented. If the top of the can is rounded instead of flat, the cranberry sauce has most likely gone bad. If you open the can and anything is brown or black, throw the cranberry sauce away without a second thought.

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.

Why is my homemade cranberry sauce runny? ›

You must cook the sauce for at least 10 minutes at a full boil for the pectin to react with the sugar and create the proper gelled texture. It is also important to let the cranberry sauce cool at room temperature. Moving it to the refrigerator too soon may also affect the gel.

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

Serve warm, room temperature, or chilled. Cranberry sauce will thicken as it cools.

According to Ocean Spray, that's intentional: It creates a seamless serving experience. The cans are "filled and labeled upside down with the rounded edge on top and the sharp can-like edge on the bottom to keep the jelly whole," an Ocean Spray spokesperson told CNN Business.

The traditional way to serve canned cranberry sauce is to slice the cylinder into rounds and arrange them on a platter. Go a step further by adding a garnish like sugared rosemary or candied ginger. Or, cook the canned sauce with orange juice and zest for a citrusy take on a holiday standby.

It's perfectly fine to serve up cranberry sauce — whole berry or jelled — straight out of the can. But in my experience, heating the canned sauce up takes its flavor to the next level. Plus, it becomes a little more aesthetically pleasing.

I sweetened my juice with honey which adds a sweet floral touch to the beverage. I also use a couple of freshly squeezed oranges which gives the juice a nice hint of citrus flavor. I'm sure apple juice or apple cider would work well too.