Almost Christmas. Soon there’ll be so much to do I won’t know whether I’m coming or going, so I’m taking the opportunity now to get ahead in the kitchen. One of those things I’ve made in advance is this Cranberry Sauce, something I’m still amazed people buy in the shops considering how easy it is to make.
Cranberry Sauce is one of those things we now consider so traditional with Christmas dinner, despite the fact it is a recent immigrant from America. Regardless, it is delicious and the sweet and sharp flavour combination cuts through the otherwise heavy meal.
At its most simple Cranberry Sauce can be made with just 3 ingredients: water, sugar and cranberries. The flavour can be a little one dimensional like this though, so I swap the water for port and add cinnamon for good measure. Feel free to mix it up yourself; the basic rule is to cook the cranberries for 10 minutes until the skins split – the rest is up to you!
Recipe: Cranberry Sauce Recipe
Summary: Cranberry Sauce is so easy to make, using just 3 ingredients – cranberries, sugar and water. Try swapping the port with water and adding some cinnamon for a festive kick.
- 300g / 10oz (one punnet) fresh Cranberries.
- 100ml Water or Port
- 100ml Sugar
- 1/4 tsp Ground Cinnamon (optional)
- Start by heating the liquid with the sugar (cinnamon if using), stirring until dissolved.
- Add the cranberries, stirring gently as they heat.
- After about 10 minutes the skins will have split and the berries will be soft.
- Allow to cool; the pectin in the cranberries will allow the sauce to thicken as it does so.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8