Cranberry sauce

Name: Cranberry sauce
Prep time: 5 min
Total time: 5 min
Yield: Makes enough for 8 servings
Cuisine: British recipes
Ingredients: Juice of 2 oranges; 225g light muscovado sugar; 450g fresh or frozen cranberries; Leaves from 2 fresh thyme sprigs

Easy
February 2018

Makes enough for 8 servings
Hands-on time 30 min

Christmas dinner wouldn’t be complete without the cranberry sauce. Ours is spiked with orange juice and thyme for a wonderfully fragrant twist on this festive staple.

Get organised for the big day, with our make-ahead Christmas side dish recipes.

Nutrition: per serving

Calories: 131kcals
Fat: 0.1g (no saturated)
Protein: 0.4g
Carbohydrates: 30.9g (30.9g sugars)
Fibre: 2.3g
Salt: trace

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Ingredients

Juice of 2 oranges
225g light muscovado sugar
450g fresh or frozen cranberries
Leaves from 2 fresh thyme sprigs

Method

Put the orange juice in a pan with the sugar over a low heat, cook until the sugar has dissolved, then increase the heat and boil rapidly for 2-3 minutes. Add the cranberries. Bring to the boil, then reduce the heat to a simmer and cook for 10 minutes until the cranberries have softened.
Stir in the thyme leaves, then set aside to cool and thicken. Serve garnished with thyme.

delicious. tips

Make ahead, then decant into a food bag. Freeze for up to 3 months or chill for up to a week ahead of serving.

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