Cranberry sauce

PT35M

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Cranberry sauce

1
Start the cranberry sauce by combining the orange juice, zest and spices in a heavy based saucepan. Bring to a simmer and reduce by half. Add the cranberries and cook on a low heat to slowly stew the fruit without burning
2
As soon as the cranberry mixture resembles a loose jam like consistency, add the sugar and bring back to the boil. Reduce the heat to a simmer and cook for a further 10 minutes, then remove from the heat
  • 400g of brown sugar
3
When warm, taste for sweetness, adding sugar to taste. Remember that you want to achieve a balance between sweet and sour. Freeze if storing for more than 3 days or refrigerate before serving
4
Serve either with Christmas dinner or the following day with cold cuts of meat
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