If you’re looking for an easy cranberry sauce to go alongside your Turkey on Christmas day, try this simple to make recipe.
It only requires a few ingredients and it can be made ahead of time.
How Do You Make Cranberry Sauce From Scratch?
Although this recipe is so quick and easy to make, this cranberry sauce recipe can be made up to a week ahead of time and stored in a jar in the fridge.
What You Need
- 300g fresh or frozen cranberries
- Juice and zest of 1 orange or 150ml orange juice
- 100g light brown sugar
- 3-4tbsp port (optional)
Making It
Pour the orange juice and port (if using), into a small saucepan. Add the sugar (and zest if using), and bring to the boil.
Reduce to a simmer and add the cranberries. Leave them to cook for about 5 minutes if using fresh cranberries, or 10 minutes if using frozen.
The cranberries will begin to burst as they cook, stir the mixture frequently while it is cooking, this will also help the cranberries to burst.
Transfer the cranberry sauce to a bowl and leave it to cool down. It will thicken up more as it cools.
Is Cranberry Sauce Served Hot or Cold?
You can enjoy it either way, but cranberry sauce is usually served at room temperature. If you are storing it in the fridge, remove it about half an hour beforehand to take the chill off.
How Long Does Cranberry Sauce Last For?
Cranberry sauce lasts for up to 7 days in the fridge, or up to 3 months in a freezer. Defrost thoroughly before serving.
Other Christmas Recipes
Cranberry Sauce Recipe
Making cranberry sauce from scratch is a quick and easy recipe to make ahead of the big day.
Ingredients
- 300g fresh or frozen cranberries
- 1 orange (juice and zest) or 150ml orange juice
- 100g light brown sugar
- 2-3tbsp port (optional)
Instructions
- Place the orange juice, zest (if using), port (if using) and brown sugar in a small saucepan. Bring to the boil and then reduce to a simmer.
- Add the cranberries and simmer for about 5 minutes for fresh cranberries, or 10 minutes for frozen cranberries.
- Keep stirring the mixture, the cranberries will begin to burst and the sauce will start to thicken.
- Transfer the cranberry sauce to a bowl and leave to cool. The sauce will thicken even more as it cools.
- If you are making it in advance, leave it to cool down completely before storing in a fridge (for up to 7 days).
Notes
Store made cranberry sauce in the fridge for up to 7 days, or freeze for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 33mgCarbohydrates: 25gFiber: 2gSugar: 20gProtein: 0g