Cranberry sauce - how long will it keep?
I'm trying to get a bit of a head start on Christmas. For years I always made the cranberry sauce two or three weeks ahead of Christmas, put it in a jar in the fridge, and so far nobody's died or gotten sick from it.
Now I've read that it can only keep for five days. Heck, we have what's left into January (sometimes February if I'm being honest)!
Am I playing roulette here? It's not a problem to make it a few days before, but if I can tick one thing off my list...... But I don't want to take any chances either.
Does anybody out there know for sure? Thanks.
It just goes to show, you can't believe everything you read ;) Cranberry sauces vary vastly. The one I make is cranberries and sugar, so it should keep like a fresh jam, which I believe is about two months. You haven't said what yours is made of ... but it sounds like you already have considerable experience to draw on.
FIVE DAYS? That doesn't sound right to me. WHere did you read that?
Honestly, I'm with you...I've eaten it a month or more after making it and it's perfectly fine. If it's kept refrigerated, doesn't taste fermented, and there isn't fuzz growing on it, I eat it. I'm no expert, but it seems to me that the acidic nature of the cranberries are going to help it's keeping qualities somewhat.
The cutoff/use-by dates can be a useful guideline sometimes, but are usually pretty conservative, sometimes fairly arbitrary, and often downright wrong.
Yup, fuzz free, and it's good to eat!
Mine's the standard, cranberries, oj or water, sugar.
This is where I saw the 5 days -http://www.canadianliving.com/food/cr...
I was surprised to see that guideline - it seemed pretty ridiculous to me, and you both just confirmed what I already knew.
Thanks, and I'm going to get to it tomorrow.