@quirkyknitgirl needs help with her cranberry sauce. It won't thicken. Tried to help, but my hints aren't working. Ideas?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Would love to help -- can you give us some more info? What's in the sauce? Does it get cooked down?
Kristen is the Creative Director of Food52
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.
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.
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:
It will thicken as it cools. Serve at room temp or cold.