The hurrier I go, the behinder I get. Now my cranberry relish won't set up.

C

cynupstateny

Well-known member
Basic recipe but when you take it off heat, 1/4 cup of crystalized ginger is added. Think I could cook it more or will it screw up the ginger?

 
Oh no! I wouldn't think heating more would help, unless it is

an unusually thin consistency right now. But maybe like jam, its pectin has to cook enough? Can you add some chopped apples, if all else fails?

Let us know.

 
Cyn, I always cook the cranberries longer than the recipe states. (m)

I simmer it until it starts to thicken, then remove from heat and I add splenda. (I am trying to cut down on sugar) I know it says to cook about 10 minutes, but it never sets up for me when I do not cook it longer. I have put it back on to cook when I had that problem and it was fine.

 
I'm going to try it and hope it doesn't mess up the ginger. Apples wouldn't help, Dawn- the

liquid is tooooooo thin.

 
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