Cranberry sauce on the Christmas table is a must for many of us and what is better than having freshly made cranberry sauce? Making this sauce at home is very easy and it can even last for a few days in the fridge or freezer.
- 100 g sugar
- 100 ml water or orange juice
- 200 grams of cranberries (frozen or fresh) ( * )
- Optional: currants, raisins, allspice, cinnamon
If you use fresh cranberries, you will need to rinse them first. For ease, use a colander to rinse the cranberries, so that they don’t fall out.
Watch out for any rotten or damaged cranberries, and take them out.
Start boiling the sugar on high heat in a smaller pan. Stir until the sugar is dissolved and bring to a boil.
Place the cranberries in the water and bring to a boil again. Take the heat down and simmer the cranberries for around 10 minutes. You might need to boil for more than 10 minutes until the cranberries soften and burst.
Once soft enough, your cranberry sauce is ready to be served as is. But at this point, you can also add whatever extra spices you want. Mix well and taste to make sure it is to your preference.
Take the pot off the heat and let it cool throughout at room temperature. Move the sauce from the pot to a serving tray and leave to thicken.
- You can reduce or add sugar to your taste.
- Use grated ginger if you want to add a little kick to your cranberry sauce.
- If you don’t prefer sugar you can use substitutes such as stevia. Just make sure to add little by little as it can be sweeter than sugar.
Cranberry sauce works very well with ham roast, or turkey on Christmas dinner.
If you have too much leftover after Christmas you can still use it with yogurts, as a dressing for salad, or even spread on toast.