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Cranberry Sauce FAQs
We normally don't suggest freezing cranberry sauce. After thawing, it may become too watery. We do suggest making sauce ahead of time and storing it in an air-tight container in your refrigerator. It will keep for up to one week.
Boiling is critical to release pectin, the key gelling ingredient, from the cranberry. You must cook the sauce for at least 10 minutes at a full boil for the pectin to react with the sugar and create the proper gelled texture. It is also important to let the cranberry sauce cool at room temperature. Moving it to the refrigerator too soon may also affect the gel.
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. Remove from heat and cool completely at room temperature before refrigerating.
We don't recommend doubling the recipe. There are too many variables, including cooking time, temperature, and pan size, that may affect the sauce's ability to gel.
Yes, but your finished product will not be as firm as if it were made with the full amount of sugar. A firm gel depends on bonds with water, sugar and pectin. If you're interested in a lower sugar recipe, try our recipe for Low Calorie Cranberry Sauce.