Why is my cranberry orange sauce still runny after a night in the refrigerator?

It was pulled from the heat a little early, before enough berries burst to release their pectin. Return it to a simmer for 3 minutes, mashing more berries against the pot, then chill it fully. Judge the set cold, never warm.

Can I make this sauce with frozen cranberries?

Yes, and there is no need to thaw them. Add the frozen berries straight to the syrup and give the simmer two extra minutes. The set and flavor are the same, since cranberries freeze exceptionally well.

How do I fix a cranberry sauce that set too firm, like canned jelly?

It cooked a few minutes too long. Warm it gently in a small pot and whisk in water or orange juice one spoonful at a time until it loosens to a soft, spoonable sauce, then chill it again briefly.

Why is the orange zest added off the heat?

Zest carries delicate oils that turn bitter and flat when boiled. Stirred in off the heat, the zest keeps its fresh perfume, which is the bright top note that makes this sauce taste like orange and not just sweet.

My sauce tastes too tart now that it is cold. Can I still fix it?

Yes. Cold dulls sweetness, so stir in sugar a tablespoon at a time, letting each addition dissolve, or warm the sauce briefly with the sugar and rechill. Taste again cold before serving, since that is how it will be eaten.

Cranberry Orange Sauce, Make Ahead And Perfect

Ingredients

Scale

12 ounces fresh or frozen cranberries, sorted and rinsed (about 3 cups)
3/4 cup granulated sugar
1/2 cup fresh orange juice, from about 2 oranges
1/2 cup water
1 tablespoon finely grated orange zest, plus a little more to finish
1 cinnamon stick
1 pinch fine sea salt
1/2 teaspoon vanilla extract

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Instructions

Sort the cranberries and discard any that are soft, shriveled or discolored. Rinse and drain well.
Combine the sugar, orange juice, water, cinnamon stick and salt in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes.
Add the cranberries and bring to a boil, then lower to a lively simmer.
Simmer 10 to 12 minutes, stirring now and then, until about two thirds of the berries have burst. Press a few more against the side of the pot and leave the rest whole.
Remove from the heat while the sauce still looks a little loose; it thickens as it cools. Take out the cinnamon stick.
Stir in the orange zest and vanilla off the heat. Cool 30 minutes, then cover and refrigerate at least 4 hours, ideally 2 to 5 days, before serving.

Author: Chef Rita
Prep Time: 5 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1
Calories: 95
Sugar: 21
Sodium: 15
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 24
Fiber: 2
Protein: 0
Cholesterol: 0