Don’t destroy the cylindrical shape of the cranberry sauce jelly when you loosen it. You want it to retain its shape so you can slice it more cleanly.

If you’re having trouble getting the sauce out of the can, you can cut two small holes in the top of the can with a knife, then put your mouth to the holes and suck in while you pull up on the can to help release the suction. [4] X Research source If you use this method, discard a slice of jelly from the top of the can to avoid spreading germs.

You can repeat this process with as many cans of cranberry sauce as you’d like, depending on how many people you plan to feed. One 14  fl oz (410 mL) can of cranberry sauce contains approximately 6 servings.

Choose seasonal cookie cutter shapes, like leaves in the fall or snowflakes in the winter. If your cookie cutter is small enough, you may be able to cut 2 shapes out of one slice of jelly. Make sure to position the cookie cutters to minimize excess sauce.

If you cut the jelly with a cookie cutter, don’t overlap the different pieces. Lay them out across a plate so there’s some space in between, making it easier to identify the shapes.

Use roughly 7 sprigs of rosemary to garnish 1 can’s worth of cranberry sauce slices. Try arranging them at alternating diagonal angles to create a zig-zag pattern.

Make sure to pick out any mushy cranberries before you add them to the platter. Use roughly 7 sprigs of rosemary to garnish 1 can’s worth of cranberry sauce slices.

You can also make your own at home up to 3 months in advance. [11] X Research source

Make sure to rinse the thyme leaves before you chop them into the garnish. The orange of the zest against with the green of the thyme will create visual interest and dress up the cranberry sauce.

Roll the oranges firmly across your counter or tabletop before you cut them to soften them and make them easier to juice.

Mix the ingredients together using a wooden spoon.

Store the sauce in the bowl you plan to serve it in, which will make things simpler when you’re ready to serve your meal.

This dish can be made up to 2 days in advance of your meal. This is a great way to spice up the flavor of canned cranberry sauce while still honoring a holiday tradition.