Posted on 11/02/2005 5:18:08 PM PST by mcgiver38
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My cranberry sauce did the same. I cooked it and then ran it through a sieve, and today it's like thick goo. Nice texture and tastes OK but not jelled. I think if I heated it and stirred in some gelatin it would be better but am just going to leave it. The way it is I could use it as a sauce on some type of thing later on.... still thinking about that one. Maybe a coffee cake with crumb topping for Sunday morning, with cranberry sauce in it?
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