Its flavor profile includes sweet, tart tanginess and, for lack of a better word, cold, and that’s enough. Plus, canned cranberry sauce isn’t really about taste. It’s about sensation.
You can turn it into a cocktail.
Cranberry sauce is actually a perfect mix-in to dress up a traditional margarita around the holidays. Use our recipe and youll be the best host of all time.
There are dozens of ways to dress it up.
Give it a dose of ginger, swirl in some maple syrup, zest it up with orange, elevate it with rosemary and boozy port, or cut it with pears—the options are almost endless.
Traditional Cranberry Sauce VS Canned Cranberry Sauce
FAQ
What is a fun fact about cranberry sauce?
The average number of cranberries used per can of sauce is 200. If you lay out all the cans of sauce consumed in a year from end to end, it would stretch 3,385 miles. That’s the distance from New York to Frankfurt, Germany or the length of 67,500 football fields.
What does canned cranberry sauce taste like?
A good cranberry sauce should be tart with balanced sweetness. It should have distinct cranberry flavor—complementary notes like cinnamon, allspice, and citrus are welcome, as long as they didn’t overpower the berry.
Is cranberry sauce supposed to be sweet or sour?
Cranberry sauce is supposed to be a balance of sweet and tart. The sauce acts as a cleansing port in a tumultuous storm of fat and salt, but the effect is lost if the sauce is too sweet. Luckily, there is a very easy way to fix an over-sugared homemade sauce: You just need a little citric acid.
What do people call cranberry sauce?
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Alternative names
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Cranberry jam
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Type
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Sauce or jam
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Place of origin
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New England
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Main ingredients
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Cranberries, sugar, water
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Media: Cranberry sauce
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