My cranberry sauce is also too tart. Should I add more orange juice? Simple syrup? Honey? Thanks!! I used Alton Brown's recipe which is: 1/4 cup freshly squeezed orange juice 1/4 cup 100 percent cranberry juice, not cocktail 1 cup honey 1 pound fresh cranberries, approximately 4 cups. The cooking instructions are: Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
There's no way to know unless you post your recipe. There are lots of ways to sweeten cranberry sauce, but we'd need to know what your ratio of cranberries to sweetener is. and what sweetener you are using.
Make a simple syrup - 1:1 sugar and water, (bring water to a boil to dissolve the sugar) depending on how much you need and add it. You don't need much. Or you can try adding a tablespoon of honey
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I used Alton Brown's recipe which is:
1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
1 pound fresh cranberries, approximately 4 cups.
The cooking instructions are: Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
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