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I made delicious cranberry sauce with fresh berries, sugar and brandy. Can I freeze it?

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  • One of the lazy (and energy saving) ways I employ to mush up vegetables and fruits is by freezing them first. Freezing breaks down their fibres.
    – Cynthia
    Commented Jan 1, 2014 at 20:34
  • Be aware that alcohol has a lower freezing point than water, so if you end up not freezing it completely, then the ice will have a lower percentage of alcohol than the unfrozen portion.
    – Dawood ibn Kareem
    Commented Jan 2, 2014 at 1:10

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It will certainly be safe to eat if you freeze it, but cranberry pectin is not freeze stable, so you will probably get a more watery product when it is thawed out.

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  • You might be able to avoid this (known as syneresis) somewhat with guar gum, locust bean gum or xanthan gum
    – Greg Bowyer
    Commented Jan 1, 2014 at 21:25
  • Its cranberry sauce, one of the most pectin rich natural fruits. There is something vaguely offputting about entertaining putting in different gums or thickeners.
    – SAJ14SAJ
    Commented Jan 1, 2014 at 21:47
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Yes, this will be fine to freeze. I've never had any problems in the past

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