This is the ultimate taste of Christmas. Cranberry Sauce made at home is SO much better than shop bought. BONUS – it’s also super easy and has just 3 ingredients.
This beloved condiment is the classic accompaniment to Roast Turkey at Christmas in the UK or Thanksgiving in the USA.
While I’m all about making life simpler and taking shortcuts wherever possible, I assure you this Cranberry Sauce recipe is worth taking the time to make fresh.
It’s so much tastier than from a jar and it’s incredibly easy to make.
Leftovers also keep well in the fridge (perfect for turkey sandwiches!) and you can make it up to a week before you need it.
Why you’ll love this Cranberry Sauce recipe
Fresh, homemade and super delicious
Can be made ahead of time
Impressive but simple – just 3 ingredients!
Cranberry Sauce Ingredients Notes
- Cranberries – I use frozen but fresh is fine too if you struggle to find them in the supermarket
- Orange – You’ll need the zest and the juice (about 75ml)
- Caster sugar – We’re using 75g in this recipe but if you prefer it sweeter, you can add a little more
How to make Cranberry Sauce
1. Put the orange juice, zest and sugar into a saucepan over a medium heat and warm through until the sugar has completely dissolved. Add in your cranberries and bring to the boil.
2. Once the mixture has reached the boil, reduce the heat and simmer as per the recipe below, until the cranberries have burst from their skins and the sauce has begun to thicken. Remove from the heat and leave to cool and thicken as per the recipe below.
More Christmas recipes…
Christmas Recipes
No Fuss Roast Turkey {with Easy Herb Butter}
Side Dishes
Roast Potatoes {Best Ever Easy Recipe!}
Side Dishes
Honey Roasted Carrots and Parsnips
Storing
You can make the Cranberry Sauce up to 1 week ahead.
Just refrigerate it in an airtight container. Give it a good stir and ideally, allow to come to room temperature before serving.
Recipe Tip
This sauce is quite tart, to compliment a rich roast dinner, if you like a sweeter sauce you may want to add some more sugar.
FAQs
No, the sauce will thicken as it cools, so don’t worry. After about 15 minutes, it should be the right consistency.
No need! Just add them into the pan and the heat will thaw them quite quickly.
Usually larger supermarkets tend to stock frozen cranberries year round (but it is hit and miss), and stock fresh ones in the months leading up to Christmas due to demand.
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Cranberry Sauce {Easy Recipe}
Ingredients
- 200 g Cranberries Fresh or frozen
- 1 Orange Zest & juice (approx 75ml)
- 75 g Caster sugar
Instructions
- Put the orange juice, zest and sugar into a saucepan over a medium heat and warm through until the sugar has completely dissolved.
- Add in your cranberries and bring to the boil.
- Once the mixture has reached the boil, reduce the heat and simmer for around 15 minutes until the cranberries have burst from their skins and the sauce has begun to thicken.
- Remove from the heat and leave to thicken – this should take approx 15 minutes.
Notes
Nutrition
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