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Nov 22, 2012 04:23 AM

My cranberry sauce turned out too liquidy

I have made the same recipe for cranberry sauce with crystallized ginger for years but this is the first time it is so runny. I doubled the recipe this time. Maybe I was 'off' in my measurements for the liquids (orange juice and water).

I was thinking maybe I could add gelatin, but I am not experienced with it. Or maybe I should put it back on the stove to boil down? But then the cranberries will be like mush. Any suggestions? Thx.

Kathy from MN

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  1. I would strain off the liquid, then reduce the liquid on the stove. Then add the cooled liquid back to the sauce. This should prevent "mushing" the cranberries.

    6 Replies
    1. re: drloripalooza

      That's a great idea. I will give it a whirl. Thank you.

      1. re: kathymn

        Okay... the excess liquid has been simmering on the stovetop and while it IS reducing a lot, it is not any thicker. It is still very runny. Is there anything that would thicken it up more?

        1. re: kathymn

          Try putting some preserves in it while on the stove just till they melt in. Maybe a tablespoon of orange marmelade. The pectin acts as a thickening agent.

      2. re: drloripalooza

        Well, as it turns out, this method worked just fine after all. Even though it appeared to be very runny while hot, after an hour in the fridge it was very firm. Nearly too firm to mix nicely into the rest of the sauce. :) Thank you.

        1. re: kathymn

          Yup, that's one of the things you have to watch out for when making sauces and gravies. Everyone seems to forget that as things cool, their molecules contract. If you get the correct consistency you're looking for while it's piping hot on the stove may end up as rubber jello on the dining table. Generally, going for a nappe consistency is recommended.

          Take a spoonful of your sauce and then pour it back. if you can draw a line on the back of the spoon with your finger and the line stays then you're golden. If your sauce drips down obscuring the line then you should reduce a bit more.

          1. re: Zalbar

            Wow. You're a smart cook-ie :) I subscribe to Cook's Illustrated for this type of information, but I rarely have the time to read through the explanations! So I'm glad to benefit from your knowledge.

      3. You can try adding some applesauce to your mix - give it a serious whirl in the blender, to avoid any grainy texture. The pectin should help out. You can also make a cornstarch slurry.

        2 Replies
          1. re: mamachef

            Or, you can add some neutral gelatine, or even flavored Jello, dissolved in hot water. I don't know your ratios - but a half packet should do it.

          2. I would just add some corn starch until thick enough. It shouldn't alter the taste, though the color might just get a little cloudier.

            1 Reply
            1. re: Wawsanham

              If you add raw cs to a hot base, it will definitely lump on you. Make a thin paste, w/ water, and then whisk it in.

            2. Do you have any tapioca flour in the house? Use it to thicken the sauce. It won't make your sauce go 'cloudy'. If that doesn't matter use cornstarch. Follow the direction though.

              1. As others have stated, keep cooking it out, and it will thicken up.