How long does homemade cranberry sauce last

One year I found some cranberry sauce in the back of my fridge about 3-4 weeks after Thanksgiving. I warily approached it - no mold. Sniffed it - smelled ok. Tasted a tiny bit - still tasted great! I mixed it into salad dressings to get rid of it and lived to write this today.

I've often made a big batch of Cranberry Sauce at Thanksgiving and saved the remainder for Christmas with no perceptive loss of quality. As long as it's refrigerated, you should be fine.

One way to think of duration for cranberry sauce is as a chutney, as Lisanne said, which last 1-6-12 mo in fridge, according to different recipes.
Or as a jam that didn't go through freezer bath (1-2 mo fridge, yr freezer)

I just finished what was left on Saturday and it was still as when made, the texture, etc hadn't changed. I have made it in past years and kept it (in the refrigerator) for about 3 weeks and there was no problem.

I have continued eating (and served to my family) my cranberry chutney for several weeks past Thanksgiving. In addition, I make mine a week prior to the holiday to give it time to cure.

Based on my own personal experience, I'd say the refrigerated stuff can last about 3 days before quality begins to go south.

Frozen, it can probably last a couple of months.

I hope you get a good answer for this one. Cranberries are acidic and contain benzoic acid, both good reasons to think that simple cranberry sauces should keep for quite a while in the refrigerator.

Magnus Nilsson has an interesting recipe in his book The Nordic Cookbook for sugared lingonberries, small relatives of cranberries. It says that the benzoic acid levels in lingonberries are so high that there’s really no need to boil and can them, just mix in some sugar, and you can keep them in the refrigerator for years! I’ve followed his recipe, and sure enough, I’ve kept sugared lingonberries in the refrigerator for more than a year with no detectable change in quality.

My guess is that cranberries are more fragile—those of us who regularly buy them fresh know that we have to pick through them to remove the rotten ones. But I’m surprised that so many sites recommend just a week or two in the refrigerator—I’d like to see some data. Until then, you know you can freeze your sauce.