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Really simple cranberry sauce

Really simple cranberry sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Making your own cranberry sauce is really easy, and you can do it a few days in advance. Plus, this one calls for only three ingredients

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal56
fat0g
saturates0g
carbs15g
sugars15g
fibre0g
protein0g
low insalt0.01g
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Ingredients

  • 100g light muscovado sugar
  • 100ml orange juice, fresh or from a carton
  • 250g pack fresh or frozen cranberries

Method

  • STEP 1

    Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.

  • STEP 2

    Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.

  • STEP 3

    The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

RECIPE TIPS
FAST FLAVOUR
Try a few additions to give your sauce an edge. Add blanched strips of orange zest for a Cumberland sauce-style twist or spice it up with ginger or chilli. A splash of port to a simple recipe can add a kick, too.
USE UP LEFTOVERS
Fold cranberry sauce through Greek yogurt and use it in Boxing Day sarnies with cold ham, turkey, lettuce and pickled walnuts.

Try plenty of festive trimmings from our sister title olivemagazine.com/Christmas-trimmings.

Goes well with

Recipe from Good Food magazine, December 2008

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A star rating of 5 out of 5.55 ratings
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