While it’s overlooked by some, cranberry sauce is a key ... copious acid in the berries, giving the sauce an unpleasant metallic taste. Add the sugar and 1 c. water and stir until the sugar ...

Feel free to keep ... to cranberry sauce. It is a little acidic, but there is something about the combination of orange, apple, and cranberry – and of course, sugar – in this recipe that ...

When heated with an adequate amount of acid and sugar, that pectin creates a gel: the traditional setting agent for jams, jellies, chutneys, fruit pie fillings, and more. Your cranberry sauce will ...