Using Science to Make the Ultimate Cranberry Dessert | What's Eating Dan?

Cranberries deserve more than being relegated to a simple holiday condiment. Dan dives into the history of cranberries and shows you how to make recipes that showcase cranberries’ bold flavor and brilliant color.
Get our recipe for Cranberry Shrub: bit.ly/3TkGnS0
Get our recipe for New Englander (shrub soda): bit.ly/3UOn70u
Get our recipe for Jellied Cranberry Sauce: bit.ly/3hA3JpH
Get our recipe for Cranberry Curd Tart: bit.ly/3tmn9Re
Read our full review on Canned Cranberry Sauce: bit.ly/3fTvIjo
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[@PokhrajRoy.]

I’m so happy to see a new episode of the series. Dan is just too adorable and we love to learn on this side of the Internet. The Intro was iconic lol

[@weston.weston]

@Pokhraj Roy, I completely agree with you. He explains food science sooo well. And, his humor makes me happy. When the state of society causes me to despair as it often does, I ❤ watching these episodes as a light hearted way to feel happy. ❤ Dan Souza!

[@rosejustice]

Dan’s opening joke took me a moment to understand. 1989? What?! Oh… Dolores O’Riorden Cranberries. I’m slow and he’s adorable. ❤️❤️❤️

[@FlesHBoX]

lol, same. I sat here thinking "wtf is he on about? cranberries are WAY older than tha... OHHHHHHHHH"

[@aprilwynn2380]

I did the same thing! And I was like “he must be talking about the band…”

[@DavidZanter]

Yeah, but did he have to let it linger?

[@adterpandrea]

@@DavidZanter GREAT come back!!!

[@xaychotic]

Man, thanks Dan for imagining a world for me with so many friends. Also, thanks to that giant cranberry sauce can, I now know what the offspring of the purple McDonald's monster and Jabba the Hutt would look like. Cheers!

[@galaxy_mosaic3587]

yeah, that totally reminded me of Jabba the Hutt, maybe like 2nd cousin removed

[@cwingert]

Grimace the Hutt!

[@Rosebomb8]

Simply adore Dan and this series is simply unmatched! The writing, editing, and delivery are all stellar. I had just watched Lan’s recipe a few minutes before this so my only wish would have been for more recipes in this video. Also always love seeing those McGee books referenced, they’re goldmines

[@MissAdventurzzz]

I did the same and was also hoping for some other recipes

[@our40toes]

I met Dan a few years ago. Just as funny and kind in person as he seems on TV. I appreciate his dry/corny humor in this video! He makes it fun to watch.

[@esthermcafee5293]

This was the first What’s Eating Dan I’ve watched, and it was so good I’m going to go binge watch all the previous episodes!

[@MissAdventurzzz]

You'll not regret it!

[@dstyslinger]

don't miss his Kale episodes.

[@ianurriola6508]

Cranberry sauce at our house was always a cranberry sherbet! Basically take Lan Lam’s tart filling and stop before you add the butter and egg yolks. Freeze in a Pyrex dish until partially set. Prepare a merengue using a merengue powder (though I suppose you could make a Swiss merengue of sorts) and fold it in and freeze until firm. Serve it cold!

[@ericinla65]

THEY ARE STILL DELETING COMMENTS if you Bad Mouth the America's Test Kitchen: The Next Generation new series... Watch how fast my comment is deleted.

[@stevef.8708]

That gigantic can of cranberry sauce reveal was absolutely hilarious!

[@Unionhawk73]

My grandmother's recipe that we've always used is a kind of cranberry relish with fresh cranberries, orange, crushed pineapple, walnuts, and red flavor jello. It ends up as kind of the best of both the fresh fruit and gelatinous blob worlds I think.

[@williamharberts5514]

I already did Lan's tart and it is wonderful. As far as sauce at Thanksgiving I go for whole berry sauce at dinner and jellied sauce on all the turkey sandwiches made with the leftovers. You do need to do more videos. Your bemused and deadpan delivery at the beginning of all of them is classic.

[@carolann825]

Hi, William. How did you store the tart? On counter or fridge?

[@sandywaddell4303]

I’ve been wanting to try Lan’s cranberry curd tart recipe; thanks for the further encouragement, Dan. It really does look luscious. I also want to make shrub now. (I’m not saying this was Dan’s most adorably appealing video yet, but I’m also not NOT saying that.) Oh, and loose-textured, relish-y cranberry every single time.

[@Misha0172]

Growing up, my family always had the ever familiar canned cranberry sauce on the holiday table. I took it upon myself over 2 decades ago to make fresh cranberry sauce, which sat ignored next to the canned stuff year after year. It only took about twenty years, but we finally retired the can o'cranberry in favor of fresh. Victory at last!

[@valliarlette6596]

Lots of information! Thanks! I made the tart, but because I love chocolate covered dried cranberries, I floated a thin layer of dark chocolate ganache on top. Winner!

[@movingforwardLDTH]

Sounds YUMMY!!!

[@valliarlette6596]

@@movingforwardLDTH It was! Everyone asked for the recipe, which I interpret as the seal of approval.

[@EulogyAdd]

Dang, I love when Dan makes a video.

[@larrythomas4614]

Always fresh homemade, never canned. Going to try making cranberry jam this year too

[@sandegeorge542]

Yes, planning on making LAN’s cranberry tart. And your shrub needs vodka 😊

[@thaprototype]

Why'd ya'll turn comments off for that awful looking Next Generation trailer.

[@EastSider48215]

Every second of this video is a delight. I love cranberries and I prefer the classic, simple, homemade sauce recipe from the back of the package: cranberries, sugar, water, and heat. Absolute perfection. That said, I’m’na make Lan’s cranberry curd and then mix it with whipped cream to make a cranberry fool that cannot be beat.

[@andrewmertzenich2316]

I love the history lesson along with the science; it just makes these videos top notch!

[@deejohnson827]

Dan, you are just the cutest! 😍 Love your humor and science put together!

[@deniseharmon7208]

I about died when you opened that HUGE can of sauce and the "extended" version at the end of the video was just wrong in a very entertaining way!🤣🤣🤣 I LOVE your series and was so happy to see a new video! Your opening had me singing my favorite "Cranberries" songs! Your videos are so fun and we learn so much that we find we watch them over and over! I totally have some of "those" friends!😉 The tart looks amazing and I can't wait to try it! I'm trying my hand at a fresh relish this year but will ALWAYS have the good old jellied version on the table! Thank you for being an absolutely wonderful bright spot in our little corner of the universe❣❣❣

[@brianklaus2468]

Put the end part into a short and label it ASMR- guaranteed 5 million views

[@toddcampbell6346]

I always make fresh cranberry sauce for the holidays now using ATK's recipe but wow did I love the canned version growing up! Thanks for the video that was very interesting.

[@kevinwiss6011]

Very informative Dan! Since in my family and the wife's side of her family..... I'm the only one that eats the cranberry sauce, jelled, right out of the can! And this is ok cause that means more for me!!!! Happy Thanksgiving!

[@AlanBerman]

Dan, did you know you can also cut open a can by turning the can opener sideways and removing the whole top, ridges and all? Makes getting the gel out a bit easier without the top ridge.

[@stephanieray6587]

Your straight face when you're being funny cracks me up.

[@pattikubacki8920]

Both are on the table as the family is divided on the issue

[@Mark723]

Both video and presenter: brilliantly entertaining, informative and enjoyable. That jumbotron can of cranberry sauce...

[@christinelynch4200]

Absolutely Fresh! Made 3 days before Thanksgiving so the spices can really qualaguate!

[@rockstertx]

can't wait to try Lan's recipe... instead of a stovetop... I use a microwave and covered Pyrex dish... just rinse the cranberries cover and set the microwave on high for like 3-4 minutes, then add to whatever you making... I generally add a small can of tangerines and pineapple and sugar to taste in the same Pyrex bowl and use an immersion/stick blender to get a rustic cranberry sauce. This only takes 15 minutes from start to finish.

[@breinich2]

Dan makes the Holidays special, and everything else too for that matter! Love Dan’s videos.

[@slyfoxx2973]

Next week Dan teaches us how to make an alarm clock out of strawberries.

[@WhoFramedMSG]

I'm using the same method of your cranberry curd tart with apples. with some boiled down cyser. Topped with toasted almonds. Great video as always

[@coderspy]

I live in Wisconsin. We produce more cranberries than all other states combined (over 50% of the U.S. production).

[@maureenmanning223]

We are doing a fresh cranberry relish this Thanksgiving! Happy Thanksgiving, Dan, and all at ATK!

[@haldasinger6440]

from the can, and in the shape of the can. I make Jim Newell's cranberry orange relish from scratch but the entire family prefers the can.

[@ropro9817]

Dan, I love ya, but there are waaaaaaay too many tangents in this video. Focus man, focus! We don't all have attention deficit disorder.

[@phyllisreinking4208]

Love cranberries! I make a Frankenstein salad with canned cranberries, crushed pineapple, applesauce, raspberry jello powder, canned mandarin oranges, pecans and unflavored gelatin powder (to ensure it firms up). Sounds questionable but is crazy good.

[@jiffreypop]

I can't wait to make that tart! Both homemade and canned cranberry sauce are a must at our Thanksgiving table, give the people what they want! Love the tag at the end with the giant can of jellied sauce, the funniest sound!

[@TheMrsBeej]

Do it! You won’t be sorry, it’s delicious!

[@jodiperko2774]

Dan, you’re the best! Informative and entertaining every time. Keep up the good work!

[@arossjr]

Kid times: C-sauce from a can; Adult times: C-sauce from FRESH berries!!!

[@b_uppy]

Please do a compeehensive video on quince, as well as one on native US (blue) elderberries and how to optimize them.

[@desertfox3860]

I always make fresh sauce. I like it with a little citrus zest and juice and this year I'll add 2 finely minced Serrano chilies.

[@murphyfraser7381]

Cranberry relish. Cranberries, lime, jalapeño and tequila.

[@momuv6980]

Those in our family who like cranberry sauce (about half of the crew) like jellied cranberry sauce. I also enjoy the whole berry Ocean Spray for something a little different. I like the textural difference in the whole berry. My mother used to make a cranberry relish with orange juice and peel added. It was ok but not my favorite. BTW - at Christmas, I often make a Mock Cherry Pie (from the 1950s Betty Crocker Cookbook) with cranberries and raisins. So yummy!

[@juliebates6102]

This is awesome. I had seen LAN’s recipe and couldn’t figure out what was making the cream last so long. Can’t wait to try these cranberries recipes

[@bloxybrown]

Dan's videos are the best, he's like the bad boy of America's Test Kitchen

[@drag0nzownu]

Cranberry relish made with a whole orange and sugar, usually made days before so it gets properly flavored

[@darcyjorgensen5808]

I always do the NPR Mama Stamberg’s cran sauce. Fantastic!

[@ks7343]

I get the canned sauce for when we make the sandwiches, but make a fresh sauce with apple cider in it that is yumm! I'm going to try this tart for sure--it's so beautiful! Now for Strawberry Fields......

[@gregfredericks5201]

I got the ‎Dolores O'Riordan reference. Good one Dan. Great video also. :)

[@SweetIdealist]

I can't eat sugar(white refined) so I make a honey orange cranberry sauce. I love how you can freeze cranberries and they still taste like fresh.

[@candybabyeagle]

I make homemade relish type with orange zest and pecans. Love your videos. Great place to geek out!

[@PokhrajRoy.]

Special Shoutout to Dan and his amazing food content. I’m currently off Instagram but I really liked his page which was always a delight.

[@kirstenbarbera9672]

Hilarious, as always. The giant can of cranberry sauce was amazing 😆 I found it really interesting when looking at high pectin and low pectin fruits that both grapes and strawberries, probably the two most common fruits for making jams/jellies, were low pectin. What's going on there? 🤔

[@johnheaton4130]

Prefer the fresh/relish style cranberry sauce, but will never say no to the canned stuff

[@kathleenfox941]

LOVE this episode! Thank you, Dan. Will be making that tart this year (& the shrub-juice)I make my own cranberry sauce from fresh or frozen cranberries.

[@danielt5464]

My sisters rebel if it’s anything other than canned cranberry sauce.

[@nlgcoaching]

Dan, love your humor 🤣 and your intellect! Lan's Cranberry tart is already on the Thanksgiving menu, and the fresh cranberries are in the fridge for a trial run this weekend. 😋 now I'll be adding your cranberry shrug for the kiddos. 🍹

[@capers72424]

There are places on my table for both canned and homemade cranberry sauce. I like the taste of the homemade better, but the canned is pure nostalgia. Mom’s table always had smooth and lumpy canned cranberries.

[@lisaloveskirby]

That giant can of cranberry sauce is crazy! We have both fresh made cranberry sauce and canned cranberry sauce on our Thanksgiving table. Some people just can't take the chunkiness. I myself, love me some homemade cranberry sauce!

[@vumasster]

That giant canned cranberry sauce is basically Jabba the Hutt

[@sharonhoepker]

Welcome back Dan! Every time I see one of your videos pop up on my Followed list I just HAVE to watch it. As usual, chock full of information and entertaining to boot. I have had hit and miss with my jams and jellies. Now I know the ratios, I'll never fail again! I've watched that AK cranberry tart video a number of times...on my list of things to try. I think you have bumped it up the queue. 🙂

[@choirgrrrl1257]

Fresh cranberry sauce for me. Big return on so little effort!

[@SueK2001]

That tart looks delicious! At our house it’s always homemade fresh cranberry with orange juice relish.

[@angelad.8944]

The ending was perfect, lol 😂 I love cranberries. They are on my fruit garden bucket list. I have the perfect spot on my property for them. I already book marked these recipes for the weekend and I already have 2 bags of fresh berries in the fridge. As for the holidays, we have both canned and fresh on the table every year. It is a win win. I also make dehydrated syrup cranberries. I cut them in half, put them into a hot sugar syrup(heavy) for about 10 minutes. I use chop sticks to put them in the dehydrator trays and the next day I have something yummy and addictive. They never last to spring! 😉

[@Aoi9584]

Here is a lovely comment for you, Dan :) I love that this series lives on! I didn't know most of the facts in here - well researched and fun to watch. Can't wait to make my cranberry sauce this Thanksgiving ! Thanks for the video!

[@SewAndTellwithDori]

Freshly made, chunky orange-cranberry sauce. Nothing better! Regular chunky cranberry sauce on a turkey sandwich after Thanksgiving! YUM!!!!!!!!!!!!!!

[@colinstu]

lol @ the end

[@seriouslyreally5413]

Fresh berries cooked to perfection and kept in the fridge year around for chicken, turkey and pork accompaniment! ( any "dry" white meat) Add citrus peel and chopped apple for a relish, make gelatin fruit moulds for a sweet/ tart summer salad the recipes are endless! Dried cranberries "craisins" are the perfect addition to everything especially homemade trail mix snacks. I buy 4 or 5 extra bags of fresh berries at Thanksgiving and throw them in the freezer so I can have berries the rest of the year. They are only available fresh around Thanksgiving thru Christmas so plan ahead. They freeze very well, whole, for over a year without any fuss just for your year around enjoyment. I don't do any prep, just throw them in the freezer, as is in their original vented bag. Just make sure you select bags of fruit that are whole, firm, and look good, no smushy or rotten looking berries in the bag and no soggy bags. If your grocer's sprinkler system drown them under their sprayers then put them in the refrigerator for a few days until the excess water vents out of the bag and the fruit is dry before putting them in the freezer. Ocean Spray packs their fresh berries in the perfect bags with small vent holes to prevent soggy spoilage so keep them in the bag until ready to use or spread them out on sheets of paper towels, roll them aound to pat dry pour into ziplock bags date and freeze.😉👍🥲

[@hummersd]

So good! Great vid, Dan and team! Cranberries for the win! 🎉

[@lindac7146]

Love you Dan. Thx for the cranberry ideas.

[@brendathrasher5415]

I love making the relish with fresh cranberries, an orange and sugar. I process them together and let sit in the fridge overnight. This is my favorite cranberry side dish for Thanksgiving.

[@maryannelustig9368]

This is my first time, watching you, thoroughly enjoyed it. My go to cranberry sauce for holidays is cooked fresh cranberries with dried cherries and clove. To die for!

[@stevef.8708]

Really can't get enough of Dan's content. Always fun, entertaining, and educational! Would love to see Dan and Lan go head to head in a co-lab video one day.

[@jacquelinebates5650]

I always enjoy your videos! I am making the Cranberry Curd Tart (being very careful with my consonants) for Thanksgiving this year.

[@AirrowRocket]

When you have nothing new for us...

[@WisdomCalls]

For some reason Prince’s song is coming into my head with a new title : Cranberry Beret! Loved the video. My in laws love to make a fresh cranberry relish with orange and orange zest mixed in. I like the flavor but not a fan of the leathery cranberry skins. I suppose if they strained them out I would like it better. I prefer a cooked cranberry jelly with blueberries, apple cider, orange zest, cinnamon, vanilla and sweetened with honey and maple syrup.

[@brendamason4219]

So this is how I make cranberry sauce (2 recipes, 2 methods): Recipe #1: Fresh (non-alcoholic) Cranberry Sauce: 12-oz. Bag fresh cranberries, 1/3 cup orange juice, 1 T. grated orange peel, 1 cup sugar. Mix all ingredients in microwave-safe covered bowl. Microwave on high for 8 minutes. Stir. Cranberries should be popped open. A few will remain whole. Pop these with the back of a spoon. If they don’t open easily, recook for another minute. 8-10 servings Recipe #2: 1 bag fresh cranberries, 1 C. apricot brandy or Triple Sec, ¾ C. sugar, Bake uncovered @350o for 1 hour or microwave as above. Chill. Both are quick and simple and really good. So easy and good that you might serve them beyond Thanksgiving.

[@ronalddevine9587]

Dan, your videos are always very helpful and informative. Wishing you and yours very wonderful holidays. 😊

[@colinmartin9797]

My recipe that fixes people's "meh" reaction to cranberries is making a relish. 1 bag fresh berries, 1 whole orange (Cut into 1/4ths, peel and all), 1 cup sugar. Chop medium-finely with a grinder or food processor and let rest overnight. If you let it rest overnight, it's god tier. You can heat it up enough to sterilize it and jar it for cranberry orangr relish jam that makes the most amazing PB&J.

[@williamjones7163]

Growing up, my Mom always made her cranberry sauce from scratch. In fact, I never had canned cranberry sauce from a can until I was in High School. She also made her stuffing (NOT DRESSING) from scratch. She also tried her whipped cream from scratch until she forgot to put sugar in it one year. Cool Whip from then on. Anyway nowadays cranberry sauce comes in an Ocean Spray can with bits of cranberry in it. Just like dear old Mom used to make.

[@hankhenderson9374]

Drunken Cranberries! Fresh or frozen, cook with sugar, 1/2 cup OJ & 1/2 cup Jack Daniels. There are a gob (bog spelled backwards) of recipes using all types of alcohol from Rum to Grand Marnier. I like using Jack because, well, then you have to do something with the rest of the Jack...

[@VAfromNY]

Dan... HELP! Tell me how to get past my dislike of fishy fish. I can eat the bland white stuff - filet of sole, tilapia, mahi-mahi - and I love lobster, shrimp, crab, and other shellfish. But salmon, mackerel, sardines? Ewwww. What's wrong with me? Can your science magic help?

[@ButterandSalt]

I watched the first 5 seconds 4 times thinking I miss heard that Cranberries were found in 1989. I seriously thought it was some Mandela Effect thing. 😂 I finally got the joke.

[@maryeckstein7891]

Dan, Thank you for plugging The Beatles and clarifying what John is actually saying at the end of Strawberry Fields. All the conspiracy theorists of 1967 thought he was saying, "I buried Paul!" And I make cooked cranberry sauce on the stove with orange zest and juice, but I grew up with the jelly and the whole berry sauce.

[@makaracomeau160]

I love cranberries!! For years I have stocked up in fall with bags I put in the freezer. I throw a handful in pancakes, muffins, stuffing, cornbread, quick breads, smoothies, all fresh & gives brite taste. Dried are nice but fresh can't be beat. I'm 75 and have been doing this since my 20's ...guess I was ahead of my time!!!!💖

[@movingforwardLDTH]

My childhood Thanksgiving table always had my the cranberry relish my grandfather had freshly made (uncooked ground cranberries, the juice of 1 orange, and sugar), as well as canned cranberry jelly. Both, strangely enough, were referred to as cranberry sauce. 🤷🏻‍♀️🤣

[@rpastore5429]

Every year, I make fresh, classic, whole cranberry sauce for Thanksgiving (Hey, same recipe as in America's Test Kitchen!). Yes, they whine and moan about the lack of that lack of sploop sound, but no matter how much I make, there is never enough. :)

[@anthonygardner400]

Absolutely love love love Dan! For years, cranberries at our table was the canned jelly variety. We still like it. But recently it’s been taken over by a fresh cranberry relish. Just throw into a processor cranberries, sugar, lime juice, apple, red onion, jalapeño and cilantro (I may be forgetting something, but that’s the gist). Pulse until it’s the texture of relish or thick salsa.Delicious. Did I say that I love Dan? 😊 Keep the great videos coming!

[@ralphhennen5769]

Though I live in the Land of Lobsters (ME), they take a 2nd seat to anything cranberry. I’ve made all sorts of cranberry recipes and still hunting and experimenting with more. I’m heading for a cranberry meringue with a possible rosemary accent. Any ideas or references? Big fan here of your videos. Great stuff, and to the better cause of gastronomic futures, I solute you. Thanks.

[@shawnhampton8503]

Cooked sauce with fresh berries, orange zest, and a cinnamon stick. AND a fresh cranberry and pomegranite seed relish with minced shallots, jalapeño pepper, and some orange juice, and splash of champagne vinegar.

[@susieq2544]

Yummy! Raw cranberry, orange, walnuts - pulse in food processor with lots of sugar, of course. My husband’s specialty.

[@xabiergranja]

Dan's videos are always gold. They could only be better if y'all bought a 4K camera to watch them in more detail.

[@LauraMcHugh]

Always fresh with some sugar and water. Pectin sets it up nicely. NEVER canned. Yuk.

[@shawns2820]

Definitely not what I was expecting! You guys are super funny! I love to eat cranberry anything out of the can, whole cranberry or sauce. This looked simple enough to do, and finding the recipe for the almond flour crust should be simple enough. 👍 Excellent job you guys, always enjoy your videos and always looking for the next one!

[@22sades]

I love you, Dan!!! I giggled through the entire video. But then again, I do that with all of your videos! I'm a Massachusetts transplant living permanently in Australia and we can buy Ocean Spray as well as generic branded cranberry sauce in a jar. And for that matter most if not all other Ocean Spray products, except fresh or even frozen cranberries. :( I love your dry humour. Maybe on one of my trips 'home' to New England I'll look up the test kitchens to see if there are any events!

[@tessat338]

Canned cranberry sauce tastes overcooked to me. I prefer homemade cranberry sauce. I'm drinking cranberry tea while watching this.

[@gail4101]

Hey Dan… I enjoy you so much…just to answer your question as to jelled or freshly made: I’m from a family of five kids and we always had leftover turkey from Thanksgiving because my Mother bought the biggest one she could find! Jellied cranberry sauce all the way…yummy on cold turkey sandwiches the next day made with Miracle Whip, of course …nobody eats it now except me at my sister’s so she always thinks she has to remind me to bring a can of it.😂

[@roxannburns41]

Our holiday cranberry relish is from Susan Stamberg, NPR commentator, Mama Stamberg’s cranberry relish. Never disappoints and we can have it with turkey and great with prime rib too…or on toast, sweet potatoes, etc.