Cranberry sauce

[Blueberry]

I wonder if it needed to boil longer? Or perhaps you are correct about the higher heat - I think I usually use medium. I don't remember timing mine but it is getting really thick when I take it off the heat. The cooling time/refrigerator shouldn't have made a difference. I do the OJ thing, but use a similar recipe. It's odd for cranberry sauce to not set IME.

[rebeccaC]

I wonder if it needed to boil longer? .

There is the need to boil the cranberries long enough to release all it’s pectin. Using the amount of sugar the receipt calls for can be important. Sugar also helps in firming it up. According to the receipt I just looked at, when my grandmother molded it she used 1 tbs unflavored gelatin into 2 tbs of water. Letting it stand for 10 minutes then adding ¾ cup of hot juice whisking until dissolved then adding that to the rest. Hers was always one of my favorites.
I make her cranberry, oj, apple cider, cinnamon and mint leaves chutney....to have her presence at the dinner

[azfiddle]

Congrats on your success.

Boiling longer also gives the sugar water mixture more time to thicken as well.

Do try the orange juice method and add some fresh grated orange peel. A few chopped walnuts are great and you can spice it a little with things some cloves, cinnamon and ginger if you want to get even more adventurous.

[ny biker]

Thanks ladies.

I am seeing some recipes that say to boil 15 minutes rather than 10. I assumed Ocean Spray would know best, but maybe not. Alton Brown does caution against boiling for too long, or else the pectin will break down. BTW he sets his in a can so it has ridges.

http://altonbrown.com/cranberry-sauce-recipe/

So the upshot is that I need to experiment more with longer boiling times.

At any rate, I've now been asked to find a low sugar version for Christmas, which was something I'd been wondering about for the sake of several family members with diabetes or pre-diabetes. There are plenty of recipes out there that use juice, honey, maple syrup, etc. rather than granulated sugar, and just a few that use sugar-substitutes like Splenda.

p.s. cranberry sauce on waffles is EXCELLENT.

[BikeDutchess]

I let it boil quite a long time, maybe 30? I add a quarter cup of Grand Marnier at the end. I've also frozen small batches of sauce before. I love putting it on oatmeal.