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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.

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Source: Flickr User slgckgc

Join The Conversation
wunami wunami 6 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.
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