Amanda is a co-founder of Food52.

added over 2 years ago

Would love to help -- can you give us some more info? What's in the sauce? Does it get cooked down?

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Kristen is the Senior Editor of Food52

added over 2 years ago

Sam Sifton just tackled this over at Diner's Journal (http://nyti.ms/flKEfr) with:

A) A consolation that cranberry sauce needn't be as thick as cranberry jelly, especially if you like the way it tastes as is.

B) A backup tip to reheat (if cooled), add sugar, let cool again.

Good luck!

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Amanda is a co-founder of Food52.

added over 2 years ago

Also, if you don't want to overcook it, strain out the solids and hold them on the side, then boil down the liquid to a consistency you like.

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beyondcelery added over 2 years ago

Add cornstarch--about 1/2 tsp dissolved in 1 Tbls water for 5 cups fresh uncooked cranberries. That should thicken it right up. Here's my recipe if it helps:

http://www.beyondcelery...

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It will thicken as it cools. Serve at room temp or cold.

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