Cranberry Salsa - Easy, only Two Ingredients! Recipe - Rachel Cooks® (2024)

FAQs

How to improve cranberry sauce? ›

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.

There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it's more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.

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.

Directions. In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.)

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.

Health Benefits

Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.

It will cook down a little nicer, but it isn't required. And be sure to keep an eye on it because cranberry sauce is easy to burn. If you are using a whole cranberry sauce from the can, no mashing, smashing, or cutting is needed. Simply pour the content into a pot and bring it to a low simmer.

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.

What can I do with a jar of cranberry sauce? ›

Prior to opening, cranberry sauce can be stored at room temperature or in the refrigerator if you prefer it chilled. After opening, remove from the can and store tightly covered in the refrigerator for up to two weeks.

You open the can, slide the contents onto a plate, and either slice it into neat rounds, or break it into chunks to serve it. I have known people to eat it with a spoon straught out of the jar. Some people arrange round slices of cranberry sauce on lettuce leaves and top them with mandarin oranges from a can.

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.

I sweetened my juice with honey which adds a sweet floral touch to the beverage. I also use a couple of freshly squeezed oranges which gives the juice a nice hint of citrus flavor. I'm sure apple juice or apple cider would work well too.

Some sugar is added to tame the tartness of the berries, while warm spices like cinnamon and star anise infuse together with the juice and peel of fresh orange, creating a perfectly balanced condiment.

Originally Answered: How can I make cranberry juice taste better? Personally, I recommend doing what Ocean Spray does, and mixing in other juices. Grape and apple seem to work well. For a little kick, add Sprite or Sierra Mist instead.