Bread sauce and cranberry sauce

[NeurologicallySpeaking]

Two quick questions

Bread sauce - I make this every year and super happy with it but I always make it on the day. Do you think I could make it Christmas Eve or would it be worse off a day old?

Cranberry sauce - I also make this but often still have a slight bitter twinge despite copious amounts of sugar. Any tips?

I would prep bread sauce but not cook it till the day. Never made cranberry so can't help there.

Cranberry sauce should have a refreshing zing but I agree, not bitter.

I have made this one for last several years, keeps for a year in a sterilised jar in the fridge

Can't help with bread sauce, not keen on it

I make bread sauce and freeze it, it's fine. It does thaw a little thinner, so I add extra breadcrumbs when reheating. Could you maybe do that?

You can make bread sauce in advance. I make Delia's - the problem is then not eating it out of the container every time you open the fridge.

Cranberry - again, I recommend Delia. But don't mince them like she says, that's crazy. They collapse in the pan anyway.

I always make my bread sauce in advance and freeze it.

Also it will be fine to make day before!

But I add the cream and a knob of butter to the bread sauce on the day

I make cranberry sauce a day or so in advance. I use dried cranberries, it's very easy, no mincing or chopping required.

Yes I also freeze bread sauce without the cream and butter and add when reheating.
Home made cranberry is sharper than shop bought. I add fresh orange juice and if I have any sometimes some red currant jelly along with the sugar. I wonder if the bitterness is down to underripe berries? Maybe try buying them and keeping out of the fridge and cook close to their use by date to see if that helps?

Yes could be underripe I suppose. It's definitely not tangy - it's more like citrus peel or something. Maybe adding dried cranberries will help.