Whole Cranberry Sauce

Store in an airtight container in the refrigerator. Whole cranberry sauce keeps well in the freezer for up to a year. Unopened canned cranberry sauce is shelf-stable for 1–2 years.

Fresh or frozen cranberries both work equally well; no thawing needed if frozen.

The sauce will thicken as it cools, so remove from heat when it still looks slightly loose.

A squeeze of fresh orange juice or zest adds brightness and balances tartness.

Whole cranberry sauce is less smooth than jellied sauce—some berries will remain intact.

Turkey

Duck

Pork

Ham

Brie cheese

Cornbread

Roasted root vegetables

Overcooking, which can make the sauce break down too much and lose its chunky texture.

Using too little sugar; cranberries are very tart and need adequate sweetening.

Not letting the sauce cool fully before judging thickness—it sets as it cools.