Cranberry Sauce consistency ?

[Effie]

Tonight is my night to be dumb.

I don't eat cranberry sauce, and have never made it, seen it made, or read a recipe for how to make it until tonight.

But alas, cranberry sauce is on my list of things to bring to dinner tomorrow. So my question is, when making homemade cranberry sauce, what should the consistency be like? Should you be able to scoop it or pour it? All of the recipes that I search were about the same: water, sugar, and cranberries. My sauce came out more like cranberry soup than the jellied sauce that you'd find in a can. Is that right, or do I need to make an emergency run to the store tomorrow for more cranberries to try again?

I was able to figure out my garlic dilemma, thanks to everyone for helping!

[2big4mysize]

Re: Cranberry Sauce consistency ?

do you have plain gelatin in the house? you can jell your stuff usinf that.
Have you chilled your sauce and allowed the natureal pectin to set up?

[Effie]

Re: Cranberry Sauce consistency ?

Yes, I chilled it overnight, and it's still really soupy. I don't have gelatin. Blah, I guess I'll just go canned. They'll learn not to count on me!

[sadie147]

Re: Cranberry Sauce consistency ?

Did you cook it long enough? for the cranberries to pop and reduce down a bit? As 2big said your best bet is to add gelatin. Don't expect it to be a solid as canned cranberry jelly, it should be a thick sauce...just a bit thinner than a jam.