Homemade cranberry sauce takes 15 minutes and tastes far better than anything from a jar. Orange and a splash of port add depth, which makes it ideal with Christmas turkey, roast pheasant, venison and cold cuts on Boxing Day. Makes about 400g.
Ingredients
- 300g fresh or frozen cranberries
- 150g caster sugar
- Zest and juice of 1 orange
- 50ml ruby port (or extra orange juice)
- 1 cinnamon stick
- Pinch of salt
Method
- Put the cranberries, sugar, orange zest and juice, port and cinnamon in a medium saucepan.
- Heat gently, stirring, until the sugar dissolves, then bring to a simmer.
- Cook for 10 to 12 minutes, stirring occasionally, until the berries burst and the sauce thickens.
- Remove the cinnamon, add the pinch of salt and taste. Add a little more sugar if you like it sweeter.
- Spoon into a clean jar or bowl. It thickens as it cools.
What to serve with cranberry sauce
Roast turkey, pheasant, partridge, venison, game pie, cold ham and cheese sandwiches.
Tips
- Use frozen cranberries straight from the freezer; no need to defrost.
- Swap the port for red wine or leave it out for a family-friendly version.
- Stir in a spoonful of redcurrant jelly for a glossy finish.
FAQs
How long does homemade cranberry sauce last?
Up to two weeks in a covered container in the fridge.
Can I freeze cranberry sauce?
Yes. Freeze for up to three months and defrost overnight in the fridge.
Is cranberry sauce gluten free and dairy free?
Yes, this recipe contains no gluten or dairy.
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