How to Make Cranberry Sauce Too Sweet
Cranberry sauce is a balance of sweet and tart. The sauce acts as a purifying port in a rush of fat and salt, but the effect is lost if the sauce is too sweet. Fortunately, there is a very easy way to fix an overly candied homemade sauce: you just need a little citric acid.
You can add lemon, of course, but it will add its own incomprehensible cranberry flavor. Citric acid, which A.A. Newton calls ” acidic monosodium glutamate “, is a versatile acid booster that can be used in the pantry all year round, but it is especially useful in dishes that need astringency, but nothing else:
Because its only noticeable taste is “sour,” citric acid allows you to regulate the acidity level in a dish without overpowering any other flavors, which is always risky with something like apple cider vinegar or lemon juice. It’s also great for dishes that have a little astringency but don’t need any extra liquid at all.
Looks like sauce, you know? To use citric acid to preserve overly sweetened cranberry sauce, simply use it as MSG in a savory dish and stir in small pinches until the sauce is as tart as you want. But don’t stop there. You can use citric acid in a sugary apple pie filling, turkey brine, or a heavy and heavy filling. Heck, you can even live a little and add that to your gravy. A tiny bit won’t taste like lemon or vinegar; it will just gently enhance the brightness of any food you add it to. This contrast is highly welcomed in food known for its heavy, meaty and creamy flavors.