@quirkyknitgirl needs help with her cranberry sauce. It won't thicken. Tried to help, but my hints aren't working. Ideas?

  • 4438 views
  • 5 Comments

5 Comments

nutcakes November 25, 2010
It will thicken as it cools. Serve at room temp or cold.
 
beyondcelery November 25, 2010
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.net/dinners.html#Cranberry-Orange_Sauce
 
Amanda H. November 25, 2010
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.
 
Kristen M. November 25, 2010
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!
 
Amanda H. November 25, 2010
Would love to help -- can you give us some more info? What's in the sauce? Does it get cooked down?
 
Recommended by Food52