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

  • 3973 views
  • 5 Comments

5 Comments

Review our Code of Conduct
Don't send me emails about new comments
Amanda Hesser
Amanda Hesser November 25, 2010

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

Review our Code of Conduct
Don't send me emails about new comments
Kristen Miglore
Kristen Miglore 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!

Review our Code of Conduct
Don't send me emails about new comments
Amanda Hesser
Amanda Hesser 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.

Review our Code of Conduct
Don't send me emails about new comments
beyondcelery
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

Review our Code of Conduct
Don't send me emails about new comments
nutcakes
nutcakes November 25, 2010

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

Review our Code of Conduct
Don't send me emails about new comments
Showing 5 out of 5 Comments Back to top
Recommended by Food52