skip to main content

Can I freeze no-cook cranberry sauce?

2 years ago

I make fresh cranberry sauce at the holidays. It's just cranberries, sugar and an orange, whirred up in the food processor. My in-laws love the stuff, and have recently discovered putting it in yogurt. I would like to make it when cranberries are available, and freeze it for them.

I don't see any reason that it wouldn't work, but what do I know??

Featured Answer

floral_uk z.8/9 SW UK

2 years ago

Well, you can freeze fresh cranberries, so why not the sauce? Or freeze the berries and then make it into sauce when they want some.

Sort by:Oldest

Comments (9)

chloebud
2 years ago
It will be fine. Like anything else, just wrap it well for the freezer.

As floral said, the berries freeze beautifully. I always buy extra cranberries in the Fall to keep in the freezer year long.
aok27502 thanked chloebud
Related Discussions
Can I save this cranberry sauce?
Q
Comments (17)
I found this info when I was looking up storage time... which I think for the homemade stuff is about a week in an airtight container. It says it needs a full boil for 10 minutes (sometimes I think I may simmer mine a little too much and the boil may be too weak). It also mentions that you have to let it cool at room temperature.. moving it to the fridge to soon can affect the gel. Lastly, they recommend NOT doubling the recipe as it may affect too many variables. (I've personally never had any huge problems..I just let it cook longer). Here's all you ever wanted to know and then some... Hope this helps for next time... Here is a link that might be useful: Ocean Spray Sauce
...See More
Canning low sugar cranberry sauce?
Q
Comments (4)
Would be best to post the specific recipe amounts you would use to be sure, but in general, reducing the sugar slightly is not a safety problem with acidic fruits. But that doesn't mean you can reduce it substantially much less eliminate it. So what do you mean by "a tiny bit"? You need to keep in mind that sugar does play a safety role. It not only dictates the texture, shelf life, but by binding up water in the recipe it reduces the alkaline pH that water adds. Your safest approach would be freezing it. The next best alternative would be to add additional fruit or lemon juice to off-set the sweetness. Dave
...See More
I like canned cranberry sauce but...
Q
Comments (60)
As an interesting aside Cranberry sauce is with mint jelly a left over from the days when people routinely ate fruit pastes and jellies of all sorts with their meat. I also just follow the package directions with a little less sugar, cranberries want to jell and a lot of sugar to make the reaction isn't necessary, and then I run the resultant popped mush through a sieve or one of the various doohickies that I have for removing seeds and skins, put it back in the pot with the sugar and cook to jelling stage. it sets up beautifully and I use a nice mold for a pretty shape as people did in the good old days when any table had multiple shaped jellies. The taste is definitely superior to canned but if tradition is why you have it on the table sliced carefully to match the rings on the can then that isn't as important is it?
...See More
Can I freeze sauce in Mason canning jars?
Q
Comments (19)
There are rules for safe pressure canning. Many cooks add a lot of low acid ingredients to their spaghetti sauce (peppers, onions, mushrooms, meat, etc.) so there could be a world of trouble in improperly canned spaghetti sauce. I boiling water bath a basic seasoned tomato sauce and add the low acid ingredients later, before serving. Or, if I want to make a big batch of spaghetti sauce with low acid ingredients ahead of time, I freeze it. Considering how easy it is to make spaghetti sauce from scratch with seasoned tomato sauce, I can't imagine why I would make a big batch ahead of time and use up freezer space for it. YMMV. I have a relatively small freezer . . . I use it mainly to store meat I get on sale and excess baked goods, plus beans and some other vegetables I don't pressure can. Tomato products I boiling water bath using approved recipes. It's not that easy for me to pressure can at my house with a carpy electric stove . . .
...See More
aok27502
Original Author
2 years ago
Great, thanks. I'd like to make a couple of bags' worth and give it to them for their freezer. If cranberries are still available.
sleevendog (5a NY 6aNYC NL CA)
2 years ago
I freeze mine. Just had Thanksgiving no-cook from the freezer for NewYearsDay ham. Just another 'thumbs up'. 👍
aok27502 thanked sleevendog (5a NY 6aNYC NL CA)
sheilajoyce_gw
2 years ago
I do it all the time for use with poultry year round. In October when the cranberries first hit the stores, I reasoned they were at their freshest from harvest and bought over ten pounds to freeze. I freeze the whole bag, i bought two pound bags. Then I make the same recipe as you do, stir everything together and let it mascerate for about a half hour. I freeze it in 8 ounce freezer containers. When I am ready to use it, I take it out a few hours ahead to defrost or even defrost it in the refrigerator a day ahead. I would be surprised if you could find fresh cranberries in the stores now. They are out of season here in California till next October. I love to stir a spoonful of the cranberry relish into plain or vanilla yogurt too.
aok27502 thanked sheilajoyce_gw
aok27502
Original Author
2 years ago
I'm sure it's a long shot now. But good ideas for next year!
laceyvail 6A, WV
2 years ago
I make the same recipe, but I add a whole lemon as well.
aok27502 thanked laceyvail 6A, WV
aok27502
Original Author
2 years ago
A lemon and an orange? Hmmmmmm.
shambo
2 years ago
For years I’ve bought the fresh cranberry/orange sauce from Trader Joe’s. I’d buy 3-4 containers and freeze them. Just thaw overnight and give the stuff a good stir. Like everyone else, I use it for roast chicken or turkey parts dinners and fro turkey scrapple instead of syrup. This year I made my own and plan to freeze it in meal-size portions.
aok27502 thanked shambo

Related Stories

LAUNDRY ROOMS Where Can I Hide My Laundry Area?

By Melanie Gardener

It’s a case of now you see it, now you don’t with these 10 clever ways of fitting in a laundry zone

LIFE The Polite House: How Can I Kindly Get Party Guests to Use Coasters?

Here’s how to handle the age-old entertaining conundrum to protect your furniture — and friendships

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

FUN HOUZZ Everything I Need to Know About Decorating I Learned from Downton Abbey

Mind your manors with these 10 decorating tips from the PBS series, returning on January 5

LIFE Inviting Kids Into the Kitchen: Suggestions for Nurturing Cooks

By Alison Hodgson

Imagine a day when your child whips up dinner instead of complaining about it. You can make it happen with this wisdom

KITCHEN DESIGN Yes, You Can Use Brick in the Kitchen

By Becky Harris

Quell your fears of cooking splashes, cleaning nightmares and dust with these tips from the pros

LAUNDRY ROOMS Freeze-Dried Clothes? Houzzers Share Their Winter Laundry Tales

By Erin Carlyle

Air-drying the wash in chilly temps can be a challenge, but Houzz readers find a way

GREEN BUILDING The Big Freeze: Inventors Break New Ground to Keep Things Cool

By Olivia Strigari

Old-fashioned fridges can be energy guzzlers, but there are more eco-friendly ways of keeping food fresh, as these global innovations show

FEEL-GOOD HOME 12 Very Useful Things I've Learned From Designers

By Becky Harris

These simple ideas can make life at home more efficient and enjoyable

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

Sponsored

More Discussions

Do you make actual shortcake?

37

Tips on Enchiladas please

19

Thank-you for the apple peeler!

6

Shrimp Creole with okra, for two

14

Troubleshooting My Baking

12