- Texture might change: cranberries contain natural pectin, which helps the sauce thicken as it cooks. Overcooking can cause the pectin to break down too much, resulting in a sauce that is too thin and lacks the gel-like consistency cranberry sauce should have. - Change in flavor: overcooking cranberry sauce can also lead to the loss of some of the bright and tart flavors of the cranberries. The sauce may become overly sweet or lose some of its fresh and tangy taste. - Change in color: overcooking can cause the sauce to lose it’s vibrant red color.