Cranberry Sauce Recipe - Celebrating Sweets (2024)

FAQs

What takes the bitterness out of cranberry sauce? ›

"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)."

My cranberry sauce is too tart. How do I fix? I like to add some honey or even a splash of agave so that I am not stirring undissolved sugar into the sauce, making it grainy.

The Bottom Line

First, most traditional cranberry sauces have lots of added sugar, so offer to make it yourself for the holiday gathering so you can control how much is added. Or, only take a small amount, about one or two tablespoons, and pair it with the turkey or other vegetables for a balanced meal.

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.

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.

Spike cranberry sauce with citrus

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.

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.

Balance with acidity

Add some lemon juice: The tartness of lemon can help cut through the sweetness. Squeeze in a little lemon juice and taste as you go until you achieve the desired balance. Vinegar: Balsamic vinegar or red wine vinegar can also work wonders in reducing sweetness.

If the sauce is too sour, add more sweetener.

If you find the recipe as written is a bit too tart, keep adding honey 1 tablespoon of honey until you reach your desired sweetness.

The bottom line. Cranberry juice is a nutritious beverage that many people enjoy. That said, it's high in sugar and can cause a blood sugar spike, which can be a concern if you have diabetes.

Is cranberry good for the kidneys? ›

4. Cranberries. Cranberries are low in potassium and high in vitamin C, making them another great choice for people with kidney disease. Cranberry juice has also been shown to help prevent urinary tract infections, which are typical for people with kidney disease.

Cranberry sauce is best served at room temperature or slightly chilled. (You've got enough things on the menu to warm up! Don't make the list longer!) I tend to make cranberry sauce a few days before Thanksgiving and then set it on the table about an hour or two before we plan to eat.

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.

If your cranberry sauce is too thick, it's most likely overcooked. When you cook cranberries (or any berries), they burst, releasing pectin—a natural thickener. The key to a perfect consistency is to allow some but not all of the cranberries to split open—something you'll achieve with less time on the stove.

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.

Try a pinch of baking soda.

Baking soda is very alkaline, which is a good way to correct overly bitter dishes. Sprinkle just a pinch into your food and mix it in well to see if that helps.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

This bitterness is due to the high tannin content of cranberries.