I think I screwed up my cranberry sauce

[jenniamigo]

I got this recipe from a vegan site, and I attempted it double it. Problem is when I doubled the liquid it wasn't enough to cover the cranberries. And well since it's supposed to boil until all the berries have popped i added more just enough that they can swim in it. But than i started thinking isn't it supposed to be kinda thick like jello? It's simmering and they are popping but I am getting a little worried.  Tips please??

 

heres the recipe

Cranberry Pear Sauce (Light Recipe)

Recipe #338999 | 20 min | 5 min prep | add private note

|

By: JanuaryBride

 

SERVES 8 , 4 cups (change servings and units)

　

Ingredients

1 (12 ounce) bag fresh cranberries

3 bartlett pears, peeled, quartered, cored, and cut into 1/2-inch chunks

1/2 cup sugar

1/2 cup cranberry-grape juice

1/2 cup dried cherries

1/2 teaspoon cinnamon

Directions

1

In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, cinnamon and juice. Bring to a boil over medium heat.

2

Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 10 minutes.

3

Cool to room temperature. Cover and refrigerate until chilled.

[HungarianQueen]

Uh Oh! Heres a BUMP!

And some magic dust to help fix it (and NO its not baby dust..its cranberry dust!):

[jenniamigo]

lol thanks

 

Quoting HungarianQueen:

Uh Oh! Heres a BUMP!

And some magic dust to help fix it (and NO its not baby dust..its cranberry dust!):

[KalistaW]

I suck at making cranberry sauce, so I won't be much help, but I think if you refridgerate it or let it sit out for a few hours before serving it will thicken up. It may not turn into jello though, since the recipe has no gelatin in it.

[3earthangels]

I know you said vegan, but is it necessary it be vegan? If not, I have used a little bit of unflavored gelatin to firm mine up when it's too runny. Maybe take a test amount out and see if cornstarch will help?

[freedomthinks]

Well  I think they would have popped  from the heat ,  as they cool it might thicken    Do you have any  Agar Agar?  Probably  not cause it is not your every day Item but it is a vegan  sub for  ICK  gelatin.

If you have some you could stir in a bit  

What about tapioca starch ?

that would thinken too and is  vegan as well

fingers crossed it thickens on it own for ya  sounds delish  

[jenniamigo]

it looks like it is starting to thicken a bit. I think when I transfer it to the serving bowls i wont pour much liquid in with it.

Quoting freedomthinks:

Well  I think they would have popped  from the heat ,  as they cool it might thicken    Do you have any  Agar Agar?  Probably  not cause it is not your every day Item but it is a vegan  sub for  ICK  gelatin.

If you have some you could stir in a bit  

What about tapioca starch ?

that would thinken too and is  vegan as well

fingers crossed it thickens on it own for ya  sounds delish  

[jenniamigo]

it's necessary, but thanks for the tip.

Quoting 3earthangels:

I know you said vegan, but is it necessary it be vegan? If not, I have used a little bit of unflavored gelatin to firm mine up when it's too runny. Maybe take a test amount out and see if cornstarch will help?

[jenniamigo]

I'm not sure what agar agar is

Quoting freedomthinks:

Well  I think they would have popped  from the heat ,  as they cool it might thicken    Do you have any  Agar Agar?  Probably  not cause it is not your every day Item but it is a vegan  sub for  ICK  gelatin.

If you have some you could stir in a bit  

What about tapioca starch ?

that would thinken too and is  vegan as well

fingers crossed it thickens on it own for ya  sounds delish  

[theboyswon]

The more you cook it the more the liquid will reduce.  Just continue to simmer it a bit longer until it thickens and it will get a little bit more when it sits overnight.  For future reference, it is not necessary for them to "swim" in the liquid.  I make cranberries every year and never put that much liquid in them. 

[freedomthinks]

It is a sea veggie derivitive  used to make  Kanten  wich is  a vegan  alternative to jello,    I  ordered mine from   either hodson mills or Bobs red mill      as well as the tapoioca starch     both  would  thicken  your cranberries    I keep them on hand for  cooking 

what is happening as the post  is running any magic thickening

Quoting jenniamigo:

I'm not sure what agar agar is

Quoting freedomthinks:

Well  I think they would have popped  from the heat ,  as they cool it might thicken    Do you have any  Agar Agar?  Probably  not cause it is not your every day Item but it is a vegan  sub for  ICK  gelatin.

If you have some you could stir in a bit  

What about tapioca starch ?

that would thinken too and is  vegan as well

fingers crossed it thickens on it own for ya  sounds delish