Grandma's Famous Cranberry Salad Recipe (2024)

FAQs

Why is my cranberry salad runny? ›

One possibility is that you may not have used enough sugar: Sugar helps the sauce firm up, so be sure to use the full amount called for in a recipe. Another possibility is that the cranberries need to boil for longer, releasing their pectin and ensuring a jelly consistency.

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®.

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.

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

Cranberries provide a good source of various vitamins and antioxidants. Historically, Native Americans used cranberries as a treatment for bladder and kidney diseases, while early settlers from England used them to treat poor appetite, stomach complaints, blood disorders, and scurvy.

Cranberries are a native North American fruit and a Thanksgiving staple for many families. Cranberries are potent sources of antioxidants, specifically from a subclass of flavonoids called proanthocyanidins, which are unique to and abundant in cranberries.

Our Pick: Raisins

In this nutrition faceoff, raisins win because they offer a high amount of potassium and have no sugar added. Practically speaking, both raisins and dried cranberries can be part of a diet consisting of minimally processed foods.

Why can't I find fresh cranberries year round? Fresh U.S. cranberries are only harvested in the fall and are available at your local grocery store from September through January.

What happens if you don t refrigerate cranberry juice after opening? ›

Any juice carton, once opened, should be refrigerated. In warm temperatures, the juice will spoil sooner on account of all the sugar it contains. It's the perfect breeding ground for bacteria.

To me, lingonberries are similar in taste to cranberries. If there's an IKEA store near you, stop by and pick up a jar of lingonberry jam and try it.

Costs are up

That includes cranberry sauce, whose price is up about 18% compared to last year because cranberry crops are smaller this year, sparking a supply squeeze.

Cranberries are naturally rich in pectin, so they gel easily under the right conditions. The ingredient proportions and cooking time determine whether you end up with a sauce that's too runny, a sauce that's perfectly thickened, or a gel that's firm enough to cut with a knife.

Cranberry sauce will thicken as it cools. To store, let cool completely, then transfer to a resealable container and refrigerate for up to 1 week or freeze for up to 3 months.

Let the sauce cool to room temperature; it will continue to thicken as it cools. Transfer your homemade cranberry sauce to a serving dish and enjoy! If you are making the sauce ahead of time, store the prepared sauce in an airtight container in the refrigerator for up to a week.

It is important that you don't overcook them or they will turn to mush, and will also turn bitter. Cranberries should be cooked only until they pop or split, which usually happens in under 10 minutes over medium heat.