Classic cranberry sauce
- December 2012
- Serves 8
- Ready in 15 minutes
You can make this classic cranberry sauce recipe in advance, for a homemade taste without the fuss – and you only need four ingredients to do it.
- 0.1g (no saturated)
- 10.1g (10.3g sugars)
- 75ml good-quality port
- Finely grated zest and juice of 1 orange, plus extra juice (optional)
- 50g light brown soft sugar, plus a little extra (optional)
- 400g cranberries
- Set a heavy-based pan over a medium heat, then add all the ingredients except the cranberries, stirring until the sugar has dissolved. Add the cranberries, then simmer for 8-10 minutes until they begin to burst and the sauce starts to thicken. Taste to see if more sugar or orange juice is needed. Take off the heat and leave to cool completely before serving.
Make up to a week in advance. While it’s still hot, pour into sterilised jam jars and seal. (To sterilise the jars and lids, wash in soapy water, rinse well, then dry upside down in an oven preheated to 120°C/fan100°C/gas ½ for 30 minutes.)
Or, leave the finished sauce to cool, then transfer to a sealable container or freezer bag and freeze for up to 6 months. Defrost at room temperature overnight.
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