Cranberry sauce is a condiment we tend to ignore for most of the year then scramble to make appealing for holiday meals. We've developed and tested recipes for cranberry sauces of every ilk, with flavors from licorice to mustard. Along the way, we've learned that cranberry sauce inspires strong opinions, even if it's sometimes an afterthought in the context of the full spread. Traditionalists turn up their noses at sauces enhanced with frippery like fresh ginger, blood orange zest, or habanero peppers, while hardcore foodies try to stay sane when they hear the slorping squelch of a ribbed cylinder of jellied sauce slide out of the can.
But canned cranberry sauce shouldn't be the culinary pariah of your holiday table. There is much to be gained by embracing the ease that canned cranberry sauce offers. It might be a last-minute salvage for a homemade batch that burnt on the stove. It can be the perfect way for a non-cook to fulfill their potluck assignment. Or maybe reaching for a can of cranberry sauce instead of turning on your stove can be considered an act of self-care, taking one task off your massive holiday to-do list. Sometimes, a can of cranberry sauce is a magical thing to have on hand.
11 Ways to Riff on Cranberry Sauce, From Chutney to Relish
The ability to enhance canned cranberry sauce with a few simple add-ins means you've beat back the pressure of holiday entertaining, hitting the sweet spot of delicious cranberry sauce with minimal fuss. Here are some of our favorite ways to take a can of cranberries from basic to boss with just a few easy additions.
Spike cranberry sauce with citrus
As it turns out, tart citrus and tart cranberries are best pals, and adding some citrus to your canned cranberry sauce is an easy way to upgrade it. Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor. If you are using the jellied style of sauce, slice or cube it, then layer or mix it with some sliced fresh kumquat or tangerine.
Add a hint of spice
Boosting your cranberry sauce can be as simple as bringing the heat. A freshly minced serrano pepper, a dash or two of your favorite hot sauce can do wonders for your sauce. Or add a sprinkle of mustard powder, garam masala, or vadouvan to wake up your palate. Try stirring in a generous spoonful of chile crisp, which will add heat, crunch, and salt for a result that will totally flip the script on canned sauce. If you have a tough time with spicy, think about using a pinch of a fruity and mildly spicy dried pepper like Aleppo or Espelette, or gentle warming spices like clove, allspice, mace, and nutmeg.
Give it some spirit
Spirits are a wonderful addition to cranberry sauce, but remember that a little goes a long way. Go with spirits and fortified wines used to make other sauces, and start with port, sherry, madeira, marsala, sweet vermouth, or even bourbon. Add it to your sauce a teaspoon at a time until you get the flavor you want. If you are concerned about serving alcohol, after adding the liquor you can warm the sauce over medium heat until it bubbles and burns off the alcohol.
Add some crunch
One of the things about holiday meals is that they are often lacking in texture. Adding some crunch to your cranberry sauce can bring an extra element to your plate that might be missing. From toasted pine nuts to chopped pecans, candied walnuts or roasted marcona almonds, stirring in a bit of crunch or adding as a garnish will bring some excitement to your sauce.
Incorporate botanicals
A drop or two of rosewater or orange blossom water, a pinch of dried lavender buds, a sprinkle of fresh minced mint, tarragon, or cilantro; some fresh ginger or galangal or lemongrass; use a judicious hand to bring these fresh flavors into your canned sauce.
Top with dried or fresh fruits
Dried fruit in your cranberry sauce adds a different fruity note and another texture that can be a welcome addition and adding other fresh fruit can bring in brightness. Sure, you can go all meta with some dried cranberries or sliced fresh raw cranberries, but I also like to think about complementary flavors — dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce. Fresh fruit like pomegranate arils, diced Asian pear, and tart apples would be a welcome addition.
FAQs
Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.
How do you spice up store bought cranberry sauce? ›
Canned cranberry sauce is delicious on its own, but there are ways you can dress it up for any meal. Adding fruits like oranges or berries brings different flavors and acidity to the sauce. Folding in crushed nuts at the end adds texture variety.
How do you serve ocean spray canned cranberry sauce? ›
The traditional way to serve canned cranberry sauce is to slice the cylinder into rounds and arrange them on a platter. Go a step further by adding a garnish like sugared rosemary or candied ginger. Or, cook the canned sauce with orange juice and zest for a citrusy take on a holiday standby.
Can you remold canned cranberry sauce? ›
You can remold the jelly into an attractive side dish for your holiday meal with a little effort. Dump the cranberry sauce into a small pot and melt, stirring occasionally, over low heat until soft and smooth.
How do you firm up cranberry sauce? ›
Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.
How do you jazz up cranberry sauce from a can? ›
Top with dried or fresh fruits
Sure, you can go all meta with some dried cranberries or sliced fresh raw cranberries, but I also like to think about complementary flavors — dried cherries, dried mulberries, golden raisins, chopped apricots. All work great with cranberry sauce.
How do you fix bland cranberry sauce? ›
Maple syrup, brown sugar and even honey can make your cranberry sauce more dynamic. And don't forget the spices! Cinnamon sticks, whole cloves, citrus zest and star anise all work well with cranberries and can be added while the sauce cooks to infuse your sauce with flavor.
Are you supposed to heat up canned cranberry sauce? ›
It will cook down a little nicer, but it isn't required. And be sure to keep an eye on it because cranberry sauce is easy to burn. If you are using a whole cranberry sauce from the can, no mashing, smashing, or cutting is needed. Simply pour the content into a pot and bring it to a low simmer.
How long does Ocean Spray jellied cranberry sauce last? ›
Shelf-life stamped on the container is intended to be a guideline since actual storage conditions probably vary from the ideal after the product leaves Ocean Spray's control. In general, after they are opened, our juices and sauces may be kept tightly covered in the refrigerator for at least two weeks.
Why is canned cranberry sauce so good? ›
The reason cranberry sauce goes so well with Thanksgiving dinner has everything to do with tannins. Located in the cranberry's skin, tannins bind with protein and fats—such as turkey, gravy, and buttery mashed potatoes—much the way a tannin-forward red wine, like Chianti, pairs with a fatty steak.
Add A Splash Of Vinegar
Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.
Why do you open a can of cranberry sauce upside down? ›
But why? Ocean Spray says this is to get the cranberry sauce out in one intact piece. “The rounded part of the can that looks like the bottom has an air bubble in it,” Ocean Spray's representative explains. The bubble is there so you can “break the seal the sauce makes with the can.”
Should cranberry sauce be served cold or room temperature? ›
Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.
How do you make store bought cranberry sauce better? ›
How Do I Make Canned Cranberry Sauce Better? It all comes down to the add-ins. My favorite add ins are cinnamon, orange juice, and brown sugar. Orange zest, maple syrup, frozen mixed berries, and simmering the sauce with a cinnamon stick in it are all popular additions, too.
How do you fix cranberry sauce that didn't gel? ›
If you have followed these instructions, and for some reason the sauce still won't gel, add 1 envelope of unflavoured gelatin to the sauce and bring to a hard boil, stirring frequently.
Why does my homemade cranberry sauce taste bitter? ›
Dear Evelyn: I had the same problem when I first started making my own cranberry sauce. I found out that you should cook them just until they pop. Further cooking will make them bitter, and once that happens, you need to start again.
How do you take the bitterness out of homemade cranberry sauce? ›
Add A Splash Of Vinegar
While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries. Start with a little, then add more gradually. It's easy to overdo it when in comes to bold vinegars.
Is canned jellied cranberry sauce good for you? ›
Health Benefits
Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.
How long does store bought cranberry sauce last? ›
Unopened canned cranberry sauce can last a year in the pantry but make sure to check the "best before" date to make sure it hasn't expired, and once open, it can be stored in a container with a tightly fitting lid for up to two weeks.
Should cranberry sauce be served warm or chilled? ›
Should cranberry sauce be served warm or cold? You could, of course, serve it straight out of the pot, but I think it's best after it's chilled in the fridge. Chilling it helps it firm up some more in the fridge, plus, serving it this way means you can make it days ahead of a holiday.
