Cranberry sauce is made similar to how jam is made, which is why cranberry sauce is sometimes referred to as cranberry jam or jelly. It is commonly served with a roast dinner for thanksgiving in America or Christmas in the United Kingdom. The sauce originated in New England (The USA) and was first offered to consumers in 1912.
Canned cranberry sauce started to appear on the market in 1941. Nowadays, the sauce is widely available but is the most popular seasonally. Cranberry sauce is served with many types of meat and meat alternatives; however, it is most commonly served with turkey. Eating leftover turkey and stuffing sandwiches with homemade cranberry sauce the next day is probably just as enjoyable as the roast dinner.
Making cranberry sauce is easy; you only need three simple ingredients and 20 minutes to make it. Our recipe calls for 120ml of water which you can easily substitute it with 60ml of orange juice and 60ml of water if you want to add more of an orange flavour. If you want to, you can also use less sugar. This recipe yields about 311g (1 1/8 cup).
Whilst shop-bought cranberry sauce will stay fresh for up to 6 weeks when opened, it does because it contains four times the amount of sugar that this recipe has. Keep refrigerated and use within 2 weeks, or you can freeze the sauce for up to 6 months. This sauce is suitable is vegan friendly.
- Sugar (100g)
- Water (120ml)
- Fresh or frozen cranberries (200g)
- Chopped nuts, orange zest, dried fruits, spices (Optional)
- If you use fresh cranberries, you will want to place them into a colander and rinse them. Discard any damaged or bruised cranberries. If using frozen cranberries, you can skip this step.
- Place water and sugar in a saucepan, bring to a boil, and then stir to dissolve the sugar.
- Add the cranberries to the saucepan and bring the water back to a boil. Reduce the heat and simmer for about 10 minutes or until most cranberries have burst.
- If you are using the optional ingredients, you can add them now. We recommend about grams of chopped nuts and a pinch of orange zest. Some people like to add dried fruits such as currants, cherries, or raisins to add more sweetness to the sauce. Spices that work well are cinnamon, nutmeg and allspice but add what you like. Shop brought cranberry sauce doesn’t usually contain any of these optional ingredients, so feel free to leave it as it is.
- Remove the saucepan from the heat and cool completely at room temperature. After that, transfer it to a container and place it in the fridge; the sauce will thicken as it cools.
Frequently asked questions
The cranberry sauce is too runny, how do I fix it?
Whilst the sauce will thicken as it cools, If the sauce is still too runny you can keep cooking it until it thickens. Frozen cranberries may contain more moisture and cooking them for longer will help the excess liquid to evaporate.
I have dried cranberries, how do I rehydrate them?
Dried cranberries can be rehydrated by covering them with hot water and letting it stand for about 20 minutes.