Cranberry sauce is a staple for many Christmas tables and this 5 minute sauce is better than anything you can buy in the shops.
I like to make mine on Christmas Eve so it’s super fresh for the next day and if you’re braving the shops tomorrow, you have just enough time to do the same!
Makes: around 300g sauce
Cooking time: 5 minutes
100ml orange juice (roughly 2/3 oranges)
Zest of an orange
100g light muscovado sugar
3 tbsp port or sherry (optional)
1. Place everything into the pan and cook for 5 minutes until the cranberries are at bursting point. Remove from the heat and leave to cool before spooning into a jar (or straight into a serving dish if you’re making it on Christmas morning) and placing in the fridge. The sauce will thicken as it cools.
2. If you like your sauce a little smoother, place the mixture into a hand blender and blitz for a second or two. You don’t want a liquid.
The sauce will keep in the fridge for up to a week (perfect for post-Christmas turkey sandwiches), or you can freeze it for up-to two months.
You cannot beat fresh ingredients – look at those colours!
Ribbons of orange zest add both taste and texture to your sauce.
If you have time, squeeze your own orange juice. It’s so much nicer and it doesn’t matter if you get any pulp in the sauce, it adds to the flavour.
Once you’ve added the sugar, stir through to coat the cranberries.
Bring to a gentle boil before reducing and simmering until you hear the cranberries begin to pop.
Most of our cranberries are whole, some have burst and others are just about to. This is when you remove them from the heat and ladle into jars.
Leave to cool before putting the jars into the fridge. Enjoy with your Christmas dinner or add to turkey sandwiches to make use of leftovers.
Cranberry sauce is also nice stirred into warm winter dishes like casseroles – give it a try!