I just made a cranberry sauce and for some reason it did not gel correctly. I put a little more sugar than what was required and added pears. I am not sure if I cooked them exactly 10 minutes, but they had all popped and I figured it was done. Is there anyway to make this gel? If I start over with a new batch and add it to the batch that did not gel, would that work? The taste of this is unbelievable, so I don't want it to be a total waste, but I am making it for Thanksgiving and really would like the thick consistency. What can I do?