We've got the OG stuff and more than a few variations on it.
There's no need to freak out if your cranberry sauce comes out too gelatinous or a little runny and thin. To thin out your sauce, incorporate water in small increments while stirring until you've reached the desired consistency. To thicken cranberry sauce, simply simmer it over low heat, stirring frequently, until it has reduced sufficiently.
Thanks to its high level of acidity and naturally occurring antimicrobial compounds, cranberry sauce can be stored in an airtight container in the refrigerator for several weeks, if not months.Canned cranberry sauce may have a degree of nostalgic charm, but making it yourself gives you total control over sweetness, tartness, flavorings, and consistency. For some inspiration, take a look atCranberries freeze quite well and maintain their bright-red color once frozen.
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