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!!!

[@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.

[@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!

[@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!

[@stevef.8708]

That gigantic can of cranberry sauce reveal was absolutely hilarious!

[@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!

[@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.

[@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.

[@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

[@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?

[@EulogyAdd]

Dang, I love when Dan makes a video.

[@stephanieray6587]

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

[@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.

[@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❣❣❣

[@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!

[@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.

[@deejohnson827]

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

[@breinich2]

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

[@bloxybrown]

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

[@nstronczek]

Dan, your deadpan humor and corny jokes totally make my day. (I saw the Cranberries perform when I was a teenager, and your joke brought back some good memories.) I’ve been a loyal subscriber for over 20 years and I directly attribute my cooking skills to Cook’s Illustrated and ATK. I’m always learning something new from you and the team and this video was no exception. As for the cranberry sauce debate, when I first started hosting Thanksgiving, I tried an ATK recipe that had orange juice in it. My family, who was used to the canned stuff, said they didn’t care for the orange flavor. The following year I made the ATK recipe without orange juice. They said they didn’t care for the chunks of mashed berries. The third year my sister brought a can with her. The fourth year she wasn’t invited back. Fast forward many years later and no matter who is hosting, we always serve fresh and canned. 😂

[@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.

[@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!!!!💖

[@zonawilson6245]

It's Cranbrosia at our house. My mom found the recipe in the Anchorage newspaper back in the 1970's and children and grands have carried it far and wide. As a matter of fact, I'm making it tomorrow as a requested birthday dessert - chosen over all other options, and there are a LOT of options. It's perfect.

[@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.

[@epgmail]

Dan is a total gem! Great job ATK

[@2AZSUN]

There is no better channel then What's eating Dan. This is classic. Dan's humor is the best, his teaching is outstanding and he's so darn funny. It just doesn't get better then this!! And the answer to your question is...fresh. That can stuff tastes like gelled sugar in a can with a little cranberry flavoring. As classic as it might be...it's pretty icky stuff.

[@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.

[@larrythomas4614]

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

[@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.

[@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!

[@kellerarnold4738]

We have 3 cranberry sauces. The jellied canned stuff. Whole berry cooked version. And my favorite - raw cranberries, sugar, pecans, and a whole orange (minus seeds) chopped up in the food processor. This last one needs to sit overnight. Love love it!!

[@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

[@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.

[@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.

[@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! 😉

[@christinelynch4200]

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

[@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.

[@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.

[@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

[@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.

[@hermeticbear]

freshly made relish made from whole oranges, fresh cranberries and sugar. I love it. My dad loved it. My mom would literally make a quart of it, and we would put it on everything almost until christmas day

[@Mark723]

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

[@joanies6778]

I always serve freshly made cranberry sauce (relish) at my house! Years ago in the local paper I saw a recipe that made it with fresh orange, spices (ginger, cinnamon, cloves, allspice), pomegranite aerials, and I added chopped pecans. It was so delicious that I have made it every year since. I also don't use as much sugar or water as the bagged cranberries suggest. Not everyone would like that recipe... but I make it for me because I can't get enough of it. 😋 That cranberry tart looks amazing!

[@pattikubacki8920]

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

[@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. 🙂

[@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? 🤔

[@jodiperko2774]

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

[@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!

[@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......

[@SueK2001]

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

[@TheSouthIsHot]

I made the Cranberry Curd Tart yesterday evening. It is VERY tart. I recommend to anyone who makes this recipe to taste the cranberry mixture at the end of cooking it in the sauce pan. That's pretty much how tart it will taste as the finished product. Add more sugar one teaspoon at a time to reach your preference.

[@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!

[@SewAndTellwithDori]

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

[@eilleeneastman5237]

A homemade spiced cranberry sauce was the tradition in my family. I really appreciated it once I was older. As a child I would beg for the canned stuff I think because it was so sweet. Everyone else ate the homemade sauce while I ate the canned jelly.

[@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.

[@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!

[@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!

[@mchogan1]

While jellied cranberry is nostalgic, I cannot resist fresh made cranberry sauce! It's so easy and delicious!!

[@darcyjorgensen5808]

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

[@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.

[@hummersd]

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

[@sandykeefe4167]

Homemade! I grew up with the canned jellied but switched to the canned berries before making homemade fresh and will never go back!

[@kwosilait2855]

Homemade sauce and relish always here! Pretty typical orange-cranberry relish, but we add fresh ginger and some clove to the sauce--so, so good!

[@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!

[@Leguminator]

I still love asking someone to slice the cranberry sauce, I have a simple sense of humor.

[@paulb.9742]

I make fresh cranberry sauce every Thanksgiving for the last 10 years. Zest in a little lemon or orange, and perfection.

[@winstonbrown3496]

as always, the adorable Dan teaches us with humor.....love his videos 🙂

[@drag0nzownu]

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

[@salt-emoji]

This is one of my favorite shows on yt. Love Dan, keep it up!

[@danielmatamoros5718]

This was a spectacular episode. Can't wait to try both recipes!

[@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.

[@lindac7146]

Love you Dan. Thx for the cranberry ideas.

[@ronalddevine9587]

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

[@brianklaus2468]

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

[@maureenmanning223]

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

[@taylorchristian9124]

I was so excited to see another episode of what's eating Dan! These never disappoint, and this one is right in time for Thanksgiving! Can't wait for the next one.

[@susieq2544]

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

[@susanaikman9317]

Homemade cranberry relish is the only way to go. I make it with cranberries, lime, maple syrup, cayenne, ginger, and mace. Yum! Great video.

[@candybabyeagle]

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

[@jean-francoisdaignault9612]

I just made the cranberry cut tart for (Canadian) thanksgiving. Huge hit. I’ve never made a tart that cut so beautifully. Needs the whipped cream though, as it is very tart. Will definitely make it again.

[@NicBran07]

Also, The Cranberries were my favorite band through college. Great reference.

[@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.

[@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!

[@lisamoore6804]

You really had me going with the Cranberries, lol. I remember my grandpa loving the canned jellied cranberry sauce at Thanksgiving. I'd gladly have that cranberry tart any day over that canned sauce, lol.

[@b_uppy]

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

[@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!

[@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.😉👍🥲

[@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.

[@TastingParty]

We have a family cranberry salad recipe we make every year that has walnuts. I can’t imagine Thanksgiving and it’s leftover turkey sandwiches without it.

[@MedCodingGoddess]

I make two kinds of cranberry sides : a relish where I'll blitz some frozen cranberries into small hunks then add sugar, the zest of a lime or lemon (screw the orange), and a touch of juice from the lime or lemon then stir it all up and let it sit in the fridge for an hour or so and it gets served cold; whole berry sauce, the standard bag of cranberries, a cup of sugar, a cup of water, with some lime or lemon zest then bring it to a boil until almost all of the berries pop then let it come down to room temperature. Sometimes I'll make it just before dinner to let it be served at room temperature or I'll make it ahead of time and serve it cold.

[@quirkyviper]

Aww, this was so fun! We've always had regular jellied Cranberry Sauce at my house. We just ate it sliced. It was basically my dessert. It wasn't until I was married that I even saw whole berry sauce. Logically, I know it's pretty much the same thing but the smooth jelly is the only thing that scratches the traditional itch for me. I love a whole berry sauce as a sandwich spread or glaze for meats, though. I guess it's a similar thing to crunchy vs smooth peanut butter. I'm Team Crunchy!

[@jamesmunro8804]

I am a jellied cranberry fiend - have been since I was a child, so there are always multiple cans earmarked for me; the rest of the family had a cranberry relish. I also make Susan Stamberg's Mother-in-Law's frozen cranberry relish (recipe on NPR).

[@kristahanley6582]

You make the best videos Dan. I have a soft spot for canned cranberry sauce, especially on my turkey sandwich!

[@kathiemccracken6890]

Always homemade!!! Use orange juice instead of water and orange zest for extra punch. My family prefers it tart so I go easy on the sugar, tasting as I add more. Absolutely love your videos, Dan. Funny and informative.

[@l.goodman2134]

😂😂 the Cranberries! I loved that intro! Had me for a sec, I was like...I thought they were American berries, Ireland?

[@rocketman3474]

I always get a kick out of watching your videos. At our thanksgiving table we have both. My mom makes a rustic relish with an orange added for some of us and we open a can for others. That outtake of the giant can at the end made me laugh out loud. Good job Dan!

[@sandrah7512]

Homemade cranberry sauce all the way, sometimes made with orange juice, brown sugar fresh ginger and salt. Simple. Easy. I don't think I've ever even had the canned variety. 🤔 My mother also used to make a moulded jellied salad that I think was kind of a cranberry relish (chopped cranberries, orange, celery, etc.) in cherry or cranberry Jell-O. It was good, but it was Just One More Thing to make (sometimes transport) and eat and (transport again) then eat as leftovers and then toss what wasn't eaten when discovered in the fridge a month later, so she stopped making it. 🤷🏼‍♀

[@MmmVomit]

Growing up, we always had canned cranberry sauce, which I still like. But for several years now I’ve been making cranberry sauce with orange and ginger.