Sweet, tart and beautifully jewel-red, homemade cranberry sauce is one of the easiest additions to a roast dinner. It takes just 15 minutes to make, can be prepared well in advance and is particularly good alongside roast turkey, chicken or pork. You can keep it simple or add orange, warming spices or a splash of port for something a little more festive.
Ingredients
Makes approximately 300–350ml
- 250g fresh or frozen cranberries
- 100g granulated sugar
- 100ml water
Optional additions
- Zest of 1 orange
- 2–3 tbsp freshly squeezed orange juice
- 1 cinnamon stick
- 1–2 tbsp port
Method
1. Combine the ingredients
Add the cranberries, sugar and water to a small saucepan. If using any optional additions, add them now. You can replace some of the water with orange juice for a slightly fruitier sauce.
2. Simmer
Bring everything to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally. The cranberries will begin to burst, releasing their juices and naturally thickening the sauce.
3. Adjust the consistency
Once most of the cranberries have burst, gently crush a few against the side of the pan with a spoon. Leave some whole for a more rustic texture, or mash thoroughly if you prefer a smoother sauce.
If the sauce becomes too thick, stir in a splash of water.
4. Taste and cool
Remove from the heat and discard the cinnamon stick, if using. Taste and add a little more sugar if the sauce is too tart.
Allow to cool before serving. The sauce will thicken considerably as it cools, so don’t worry if it looks slightly runny while still hot.
Tip: For a festive version, I’d recommend orange zest, a splash of port and a cinnamon stick. They add plenty of flavour without overpowering the cranberries.