How to Store Leftover Cranberry Sauce
Make an extra whole berry cranberry sauce with just the simplest seasonings as "leftovers" on purpose so you can freeze and enjoy.
Servings: 1 recipe
Ingredients
- 1 12-ounce bag fresh cranberries washed and picked over for bruised or mushy berries
- ½ cup maple syrup or other sweetener
- ½ cup water
- pinch salt
Instructions
To Make Simple Classic Cranberry Sauce
- Combine all ingredients in a sauce pot and bring to a boil, then turn heat down to simmer and allow berries to cook until about half of them burst, about 10 minutes. Stir occasionally to help break up berries.
- Remove from pot from heat and allow cranberry sauce to cool completely.
To store in refrigerator:
- Place cranberries in airtight container and keep in the refrigerator for up to five days.
To freeze:
- Portion sauce into silicone ice cube trays or plastic bags for freezing. Frozen cranberry sauce will last for a month.
To thaw frozen cranberry sauce
- Place frozen container or bag in refrigerator overnight, or transfer frozen sauce from plastic container to microwave safe bowl and heat in 15 second increments until thawed, or transfer frozen sauce from plastic container to pan, add a couple tablespoons of water, and warm over medium-low heat until thawed.
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