Baking – Fresh cranberries OR frozen cranberries

As far as I know, pouring hot stuffs into the meringue (beaten egg-white) while mixing will denature the protein, and thus stiffen and stabilize the meringue. However, I have no idea why you should pour and wait, then mix in.

I found a site with another cranberry sauce maker complaining of the end product being too runny. What I learned is that cranberries have lots of natural pectin that is released when they are cooked past bursting.

If it were me, I would:

1. cook it some more, keeping it at a boil but watching it carefully so it doesn't boil over and does not start to scorch at the bottom of the pan (in other words, stir and WATCH IT!)
2. When the cranberries have deflated from releasing their inards and some of the excess liquid has either boiled off or thickened, your recipe should be salvageable.

Best of luck!