Fresh Homemade Cranberry Sauce Recipe (2024)

FAQs

How many cranberries are needed to make one can? ›

The average number of cranberries used per can of sauce is 200. If you lay out all the cans of sauce consumed in a year from end to end, it would stretch 3,385 miles.

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

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. We hear you: After a long day of cooking, hosting, and celebrating, something's bound to get overlooked.

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

One 12-ounce bag of cranberries equals 3 cups.

One 12-ounce bag of cranberries makes about 2 1/4 cups of basic cranberry sauce—in my house, that's enough for about five people. Going the canned route? You'll need at least one can for six people.

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.

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.

Pull the sauce off the stove once you hear or see the first few cranberries burst. You want some of them to burst but others to remain whole for the best texture. The sauce can be made up to 1 week in advance; keep refrigerated, and do not add the nuts until Thanksgiving Day, a few hours before serving.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

Should you make cranberry sauce the day before? ›

Most homemade cranberry sauces can last two weeks in the fridge, putting this batch's expiration date just a few days before Turkey Day. That means I'll be whipping it up again come November 24.

Mistake #2: Your Cranberry Sauce Is Too Runny

But what if you've been cooking it forever and it's still not right? You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going.

And like lemons, if you add enough sugar it can be palatable. The gelled cranberry juice you find in cans at Thanksgiving time is quite tart because they don't add as much sugar to that. You can also find bags of whole natural cranberries at that time and make your own cranberry sauce.

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

The sauce will thicken as it cools. If you want a cranberry mold that holds its shape, continue to boil the mixture so that more pectin is released from the fruit, additional water evaporates, and the sauce becomes thick enough to set into a firm gel.

There are about 4,400 cranberries in one gallon of a typical cranberry juice product.

There are three cups of cranberries in a 12 oz.

Cranberry sauce, canned, sweetened, 1 slice (1/2" thick, approx 8 slices per can) - Health Encyclopedia - University of Rochester Medical Center.

Cranberries are an acidic fruit and can be canned with little fanfare. Although it is possible to successfully pack them in plain water, using sugar not only adds sweetness, it will help the fruit retain its texture and vibrant color. This time of year, home-canned cranberries have another advantage.