Skip Nav
Fast and Easy
Make Your Morning Coffee Even Better With Mason-Jar Milk Froth
Cooking Basics
How to Pack a Perfect Mason Jar Salad
Cooking Tips
This Step-by-Step Photo of Alton Brown's Mac 'n' Cheese Will Make You Want It Now

Thanksgiving Troubleshooting Tips: Cranberry Sauce Won't Jell

Help! My Cranberry Sauce Won't Jell

Want to make sure your cranberry sauce is perfect? Here's what you need to remember: the jelly needs to be cooked down with enough sugar and have sufficient time to set and chill.

Boil the cranberries for at least 10 minutes — this will allow the berries to release the fruit's pectin. For maximum firmness, include the full amount of sugar in a recipe; it helps the sauce set. (You can use less sugar, but it won't be as firm.) Let the sauce cool at room temperature before chilling it.

As a very last resort, if your cranberries still aren't jelling, try adding a teaspoon of pectin and boiling for five minutes. Cranberry sauce keeps well in the refrigerator, so if you make it the day before, it'll have time to come together well before your guests arrive.

Worried that your turkey's too dry? Gravy's too lumpy? Bread doesn't rise? Then write us in the YumSugar Community to get that problem solved!

Source: Flickr User slgckgc

Around The Web
7-Day Gratitude Challenge
Curry Pumpkin Soup
Bourbon Pecan Pie
How to Answer When Relatives Ask Why You're Single

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

Join The Conversation
wunami wunami 5 years
Don't cranberries have an extremely high amount of pectin already (compared to most other fruits)? If you just cook it longer, it should release more pectin and gel.
Latest Food
X