By MyRecipes
Updated October 21, 2013
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Homemade cranberry sauce is delicious on its own, but it's even better when infused with the festive flavors of port and orange liqueur. Reviewer Nancy recalls, "This cranberry sauce is outstanding! I made four batches this Thanksgiving and placed the sauce in jelly jars and gave them away. Many, many compliments, and many of my friends used theirs over warm brie." Recipe:Grandma Erma's Spirited Cranberry Sauce
| Credit: Jennifer Davick; Styling: Melanie Clarke

Cranberries have a lot of natural pectin, the ingredient that makes cooked fruit gel. To release that pectin, you need to cook the berries until they burst and can form a bond with the sugar. Boil the mixture until it is thickened and then-- and this is important-- don't refrigerate the mixture until it is cooled to room temperature.

Also, if you use a sugar substitute or try to use less sugar, the mixture will likely be thinner than you want.

For more tips and ideas, see our collection of Thanksgiving Cranberry Sauce Recipes.