Easy Cinnamon Apple Cranberry Sauce Recipe - Rachel Cooks® (2024)

FAQs

Why isn t my cranberry sauce thickening? ›

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.

Top with dried or fresh fruits

Sure, you can go all meta with some dried cranberries or sliced fresh raw cranberries, but I also like to think about complementary flavors — dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce.

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.

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

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.

The sugar in the syrup helps the mixture thicken. It could also be because you haven't cooked the mixture long enough. The cranberries need to cook long enough to burst so that they release plenty of pectin which is a thickener naturally found in cranberries.

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.

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.

4- You can enhance the canned cranberries by incorporating fresh fruits or berries. Chopped apples, pears, or even diced pineapple can add a fresh and fruity dimension to the sauce. Mix them in while heating the cranberries for added flavor. 5- Fresh herbs can provide a unique twist to cranberry sauce.

How long is jellied cranberry sauce good for after expiration date? ›

As long as an unopened can of cranberry sauce is stored in a consistently cool pantry, it'll keep and taste good for at least a year beyond the date stamped on the can. (That date is the manufacturer's estimate of how long the cranberry sauce will remain at peak quality and is not a safety-related expiration date.)

The longer you heat the sauce, the more water is going to evaporate out of it, and the thicker it's going to be, according to Eating Well. Cooking it also releases pectin, which NPR explains is used for gelling. There's another ingredient that can help thicken up your sauce, and that's to add sugar.

To thicken a sauce that's too thin, your best bet is simply to reduce it, which means letting it simmer uncovered to evaporate excess liquid. Keep in mind, a sauce that might seem too thin in the pot after the first cook, will thicken up after a few minutes off the heat.

In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

When the cranberries are heated, the berries begin to break down and pop open. The pectin is then released and reacts with the sugar and juices to form long polymers and thicken the sauce. This process creates the cranberry sauces and jellies which are so familiar at holiday dinners.