Cranberry Sauce – A pretty deep red sauce with a burst of sweet-tart flavour and a touch of orange zest, nutmeg and caster sugar. Makes a great accompaniment for sweet breads, proteins, desserts and breakfast oats.
This recipe is SUPER quick, beginner friendly and easy to make. Once you get use to making your own homemade jams like this cranberry sauce recipe , you’ll never reach for another store-bought canned version of this sauce. And it was one of the best things that I did in my life! I oftentimes keep a jar of this in fridge for my breakfast oats, breads, cakes and chicken dishes. That’s how versatile it is
what is cranberry sauce
Its commonly used as a condiment during on Christmas Dinner in the U.K, as Thanksgiving in North America and as a side dish in Europe such as the famous swedish metballs
What’s pretty interesting too is that the taste would vary depending on its location in the world. North Americans prefer their sauce sweeter with just a pop of tart flavour, while Europeans generally prefers it slightly sour-tasting.
Cranberry sauce is usually made of fresh or frozen cranberries boiled in a sugar and water mixture with orange zest or juice , caster sugar or maple syrup and cinnamon or nutmeg
How to make cranberry sauce
You’ll be surprised how easy it is to make your own cranberry sauce at home. Yes, it is the easiest sauce or relish you’ll ever make in your whole life! It’s very easy because all you need is 4 ingredients. Cranberry jam has to be stirred occasionally to achieve your desired consistency or until it looks jelly which is no longer than 15 minutes. You can also finish off with a hand blender if you prefer that smooth consistency.
Another thing to note in this recipe too is that these cranberries are boiled in equal parts of water. You can also add orange juice if you prefer. I added orange zest to my recipe and this takes it to a new level with the hint of nutmeg and vanilla extract if you have a very sweet tooth.
Can you freeze Cranberry sauce
You sure can!! In fact, I would advise you guys to stock up on cranberries whenever you can year round as there are lot of ways to enjoy it. Make sure to pick those cranberry packages that have full and unbroken berries. You can store the fresh cranberries in the fridge for up to 4 weeks OR freeze them in a sealed airtight bag for up to a year.
What to do with left over cranberry sauce
The possibilities are endless!. You can possibly add it to anything else
- top it on your ice cream, cakes or cheesecakes
- add it to your breakfast must-have from oats to french toast and Cripsy thin Pancakes ( African style) to breakfast rolls
- Or pair it with savoury dish like this swedish metballs
1 packet of frozen or Tin cranberries
1 tbsp caster sugar
1 cup of water or orange juice
nutmeg or cinnamon
vanilla essence if you have a sweeter tooth. This is optional.
Method of preparation
- Add a cup of water or orange juice and 2 tbsp of caster sugar to a medium sauce-pan and place over medium heat. Bring to a boil, then reduce heat to a simmer.
- Let it simmer by stirring occasionally, add the orange zest and then the cranberries . Allow to simmer ; not boil as this will start to pop. Keep stirring and if desired mash berries with a wooden spoon and continue to cook until most of the berries have been scattered open and sauce that’s to look like jelly – about 8-10 minutes. If you prefer a smoother consistency, blend with a hand blender as I did for this consistently. Please not once it sets in the fridge, it will look like jelly
- Turn stove off, remove from heat and allow to cool down
- You may add vanilla extract or essence if you prefer . Adjust consistency with a tablespoon or more of water.
Watch me make it0