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I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done.

Do I wrongly recall, or do you use also lemon juice to prepare the American version of the cranberry sauce?

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up vote 3 down vote accepted

For 12 ounces of cranberries, use about 1 cup of sugar. You may like to use part brown sugar. Lemon juice, orange juice, or zest of either are welcome additions. There is no absolutely standard American version; like anything else, every cook has their own variation.

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I like to add brown sugar, orange zest, and a few seived raspberries (to remove seeds) to mine. – Juju Sep 1 '10 at 20:00

All fruits, including cranberries, will vary in sweet/tartness from crop to crop. Many variables will affect a crop, for instance, a drought will usually make smaller, sweeter fruits.

When cooking with fruits, always taste, then adjust the sugar to the sweetness you like.

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