Deliciously sweet and perfectly tangy, this simple cranberry sauce is perfect during the run up to Christmas. Made by gently boiling fresh (or frozen) cranberries until they all start to go gooey and soft and then blend until perfectly smooth. It couldn’t be simpler.
On their own cranberries can be unbearably bitter and having even a spoonful of unsweetened sauce can be too much. It’s so important that you add enough sugar to help take away the tartness or the end result won’t be enjoyable. An alternative to sugar, such as maple syrup can be used if you’d prefer to go sugar free. I’ve found it best to try it as you go along; just add a spoonful of sugar at a time and stop when it tastes sweet enough for you. Remember that this will probably need quite a bit of sugar to counteract the naturally bitter taste of the cranberries, so just bear that in mind.
You can add this to yogurt, chia pudding, stir it threw your porridge or enjoy a big spoonful on the side of your roast dinner for a more traditional dish.
Store in the fridge for 3-4 days in an airtight container.
Rosie x
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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- 300 grams Cranberries
- 1 cup Orange Juice enough to cover the bottom of your pan
- 1/3 cup Caster Sugar enough to taste
Ingredients
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- Place all the ingredients into a saucepan and bring to the boil
- Allow the fruit mixture to simmer until the berries are soft, adding more sugar if necessary, depending on how tart you like it
- You can either leave it chunky or using a hand blender, whizz it until smooth
- Store in an airtight container in the fridge for up to a week