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Summary: Learn How to cook till the cranberries burst for cranberry sauce from a Thanksgiving dinner authority and expert baker in this free holiday cooking video
Views: 356 | Tags: dinner, recipe, holiday, day, christmas, sauce, thanksgiving, feast, cranberry, christmas food, thanksgiving food
About the Expert
Jennifer Cail Jennifer Cail has been cooking, baking, and cleaning up since she could reach the stove. Cail now has a small business, Cail’s Cakes, where she makes custom b... read more
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Questions & AnswersHello! I'm Jennifer Cail and on behalf of Expert Village, today I am going to show you how to make Cranberry Sauce. By now the Cranberry Sauce has been cooking for a few minutes and you can see that a lot of the berries have burst. You want to leave some whole berries because this is a whole berry cranberry sauce instead of a jellied sauce but it wants to be a nice thick consistency. At this point, you will probably also have turned the flame down to low. If you keep it on high, the cranberries will certainly overflow the pot. You want to have a nice low steady heat to get the nice sauce consistency that you want. Now remember while you are cooking it on the stove top, it is not going to firm up. It is going to remain fairly liquidity while it is hot. It is not until it is in the refrigerator and it starts cooling that it is going to gel up a bit with the pectin that is already in the fruit. As you can see with all this steam rising from the sauce, that is incredibly hot. While you are stirring the sauce, you want to keep it on a lower temperature rather than a high temperature so that you are not being hit by bursting cranberries. While the sauce is this hot, it can easily burn as most sugar sauces can, so you want to be really careful when you are moving it from the stove.
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