Easy Cinnamon Apple Cranberry Sauce Recipe - Rachel Cooks® (2024)

FAQs

How do you spice up ocean spray cranberry sauce? ›

Incorporate botanicals. A drop or two of rosewater or orange blossom water, a pinch of dried lavender buds, a sprinkle of fresh minced mint, tarragon, or cilantro; some fresh ginger or galangal or lemongrass; use a judicious hand to bring these fresh flavors into your canned sauce.

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.

Canned cranberry sauce is delicious on its own, but there are ways you can dress it up for any meal. Adding fruits like oranges or berries brings different flavors and acidity to the sauce. Folding in crushed nuts at the end adds texture variety.

The traditional way to serve canned cranberry sauce is to slice the cylinder into rounds and arrange them on a platter. Go a step further by adding a garnish like sugared rosemary or candied ginger. Or, cook the canned sauce with orange juice and zest for a citrusy take on a holiday standby.

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.

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.

Serve warm, room temperature, or chilled. Cranberry sauce will thicken as it cools.

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 cranberry sauce be served warm or cold? ›

Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.

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.

Adding citrus to canned cranberry sauce is an easy way to make it taste more homemade, too, which is always a good thing. A teaspoon of zest from fresh lemon, lime, or orange added to the warmed sauce will release their oils to brighten the sauce and inject a citrusy flavor for a zingy twist.

The sugar in the syrup helps the mixture thicken. It could also be because you haven't cooked the mixture long enough. The cranberries need to cook long enough to burst so that they release plenty of pectin which is a thickener naturally found in cranberries.

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.

Use a dose of citrus

Adding citrus to canned cranberry sauce is an easy way to make it taste more homemade, too, which is always a good thing. A teaspoon of zest from fresh lemon, lime, or orange added to the warmed sauce will release their oils to brighten the sauce and inject a citrusy flavor for a zingy twist.

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.

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.