How do you get cranberry sauce to firm?

1) Refrigeration: The simplest method is to simply refrigerate the cranberry sauce for several hours or overnight. this will allow the sauce to cool and firm up naturally.

2) Add Pectin: Pectin is a natural gelling agent that can help thicken and firm up cranberry sauce. You can add commercial pectin powder to the sauce while cooking, following the package instructions. Alternatively, you can use natural pectin sources like mashed apples or grated citrus peel.

3) Cornstarch: Cornstarch is another thickening agent that can be used to firm up cranberry sauce. Add a cornstarch slurry (a mixture of cornstarch and cold water) to the sauce while cooking and bring it to a boil, stirring constantly. Allow the sauce to simmer until thickened.

4) Arrowroot: Arrowroot is a gluten-free thickening agent that can be used similarly to cornstarch. Mix arrowroot powder with cold water to form a slurry and add it to the sauce while cooking, stirring until thickened.

5) Gelatin: Gelatin is a protein derived from animal collagen and is commonly used as a gelling agent. You can use unflavored gelatin powder to firm up cranberry sauce. Sprinkle the gelatin over the surface of the hot sauce and let it sit for a few minutes to bloom. Then, stir the sauce until the gelatin dissolves completely.

6) Freezing: If you want to store cranberry sauce for a longer period, you can freeze it. Freezing the sauce will help it maintain its firmness and flavor. Allow the sauce to cool completely before transferring it to a freezer-safe container. Defrost the sauce in the refrigerator overnight before using it.