3 Ingredient Fresh Cranberry Sauce Recipe + Video (2024)

FAQs

How do you make Bobby Deen cranberry sauce? ›

Bobby Deen's recipe

Cooking is as simple as combining the sugar, orange juice, ½ cup of water, the cinnamon, salt and cranberries in a medium saucepan. Bring the mixture to a simmer over medium heat and cook for 15 minutes - and then let cool before serving.

Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

When to Toss Cranberry Sauce. Cranberry sauce will last for two hours at room temperature. Homemade cranberry sauce will last in the fridge for 10 to 14 days. Canned cranberry sauce that has been opened will last up to a week in the fridge.

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

Anything from a drizzle of honey to agave, maple syrup, or molasses will also fare well. After a few minutes of maceration, the sour fruit juices will mix with the sugar and alleviate some of the cranberries' natural tartness.

But why? Ocean Spray says this is to get the cranberry sauce out in one intact piece. “The rounded part of the can that looks like the bottom has an air bubble in it,” Ocean Spray's representative explains. The bubble is there so you can “break the seal the sauce makes with the can.”

Cranberry sauce is supposed to be a balance of sweet and tart. The sauce acts as a cleansing port in a tumultuous storm of fat and salt, but the effect is lost if the sauce is too sweet. Luckily, there is a very easy way to fix an over-sugared homemade sauce: You just need a little citric acid.

If you have followed these instructions, and for some reason the sauce still won't gel, add 1 envelope of unflavoured gelatin to the sauce and bring to a hard boil, stirring frequently. Reduce heat to medium-high; cook an additional 5 minutes.

How do you fix bland cranberry sauce? ›

Maple syrup, brown sugar and even honey can make your cranberry sauce more dynamic. And don't forget the spices! Cinnamon sticks, whole cloves, citrus zest and star anise all work well with cranberries and can be added while the sauce cooks to infuse your sauce with flavor.

My cranberry sauce is too sweet now that I taste it. How do I fix it? Add a splash of red wine or apple cider vinegar and a pinch of salt to lessen sweetness.

How Do You Neutralize Sour Taste in Food? If a dish is too sour, add a little bit of sugar! Sweetness balances out sour flavors, so if something makes your mouth pucker, a dash of sugar may help soften the blow of the sour food.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Cranberry sauce can be served either as a gooey liquid or as a solid jelly. The jellied version is solid enough to retain the shape of the container in which it's placed whereas the sauce version is much more fluid. The difference between the fluid sauce and the jelly versions comes down to pectin.

While there are some editors who prefer homemade cranberry sauce, the canned variety also has quite a following. "There's something so beautifully perfect about the texture of canned cranberry sauce, and none of those homemade mess will ever compete," says Senior Digital Food Editor Kimberly Holland.

The major variation you're likely to come across is "whole berry" versus "jellied." The only difference between them is that the jellied sauce is cooked until the berries have completely broken down. They both slide out of the can as a wobbly red cylinder.

But why? Ocean Spray says this is to get the cranberry sauce out in one intact piece. “The rounded part of the can that looks like the bottom has an air bubble in it,” Ocean Spray's representative explains. The bubble is there so you can “break the seal the sauce makes with the can.”