Homemade Cranberry sauce is a very classic sauce in the USA for Thanksgiving and Christmas. However, it is not very well known in France.
The recipe I suggest is tangy and sweet just right. It is super-fast to make and takes little time to cook.
The cranberry sauce is ready. The pectin (natural sugar) contained in the cranberries thickens the sauce. It then takes the consistency of a jam. Don't forget that it will thicken even more as it cools.
If your cranberry sauce is too thick, add a little water or orange juice to loosen it up before removing it from the heat, it's that easy!
Cranberry sauce is best served at room temperature or slightly chilled. Don't hesitate to prepare the sauce a few days before the meal, and take it out two hours before the meal.
Properly stored, homemade cranberry sauce will keep in the refrigerator for 10 to 14 days.
Yes, you can freeze cranberry sauce!
Keywords: cranberry sauce twist, cranberry sauce tips, cranberry sauce conservation,
Find it online: https://badlyyummy.com/en/easy-classic-cranberry-sauce/