Help- Bitter Cranberry Sauce
I used a recipe for cranberry sauce with :
some orange zest (i made sure i zested it correctly)
Its turned out quite bitter and I added some more sugar but it didnt help.
Also, the ginger is quite strong. Is there a way to neutralize the ginger and take get rid of the bitterness? Thanks
If I'm correct, I noticed your same question, with recipe ingredient amounts on another cooking site.
3 pounds cranberries, 1 pound raspberries, 4 cups sugar, 1 cup finely chopped crystalized ginger, 5 tablespoons orange juice, and some orange zest. No mention of how much zest or if water was used.
I'm wondering if you might have made a raw cranberry, raspberry, ginger relish recipe &, not a cooked sauce? If so, that could quite well be one of the causes of the bitter taste.
Also, 1 cup finely chopped crystalized ginger seems like an awful lot of ginger. I like ginger, but If I was making a cranberry, raspberry, ginger sauce, I'd use half that amount, if not even less, as I'd not want the ginger taste to be so prominent.
you have two issues to address here. the first is the bitterness from the cranberries, and as iluvcookies said it will be easier to help you adjust the sugar if we know the proportions of everything.
the second issue is the ginger, and the only way to tone down the strength is to increase the other ingredients so you're essentially diluting it in a larger volume.
both fixable, but easiest if we have all the details.