One of the biggest problems when making cranberry sauce is that it can be too bitter. (Rarely does anyone complain that it’s too sweet!) Here are a few ways to fix bitter cranberry sauce without having to reheat it and rescue your holiday dinner.
Don’t Do This!
I know it sounds counter-intuitive, but don’t add sugar to sweeten bitter cranberry sauce. It doesn’t properly dissolve unless you reheat it, so it doesn’t really fix the problem.
Try This First:
Sprinkle a little salt on the top and stir in.
This sounds counter-intuitive too, but one of the powers of salt is that it enhances sweetness and blocks bitterness. Fine Cooking says it’s because “sodium ions zero in on bitter flavor compounds and suppress them, making the sweet flavors seem stronger.”
If your cranberry sauce is just a little bitter, this will be the best fix. If this doesn’t work, move on to the next step.
Next Do This Until Your Cranberry Sauce is Perfect
Choose ONE of these, depending on your taste preference and what you have on hand. Beginning with one teaspoon, add, stir, and taste until it is perfect. Because they are liquid, these will be easily incorporated and sweeten your cranberry sauce.
- orange juice
- apple juice
- agave syrup
- maple syrup
Want more? See all of our cranberry sauce recipes.
Want more? See all of our cranberry recipes.
See our cranberry recipes: add sweetness to meats with unique cranberry sauces, make lunches flavorful with cranberry quesidillas and several cranberry salads and a splash of color with cranberry appetizers for holiday parties.
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