Cranberry Sauce

Posted 23 December 2012 by

Cranberry sauce is one of the staples of the modern British Christmas dinner. I made some cranberry jelly a few weeks ago which, preserved, keeps well. Now Christmas is only a few days away, it’s time to make the cranberry sauce, as an alternative.

A dish of homemade cranberry sauce


  • 250 g cranberries (fresh or frozen)
  • 100 g light brown sugar
  • 100 ml orange juice

In a large pan, dissolve the sugar in the orange juice, and then bring to the boil.

ORange juice and brown sugar in a pan

Add the cranberries and simmer for 5–10 minutes until they are tender, but still keep their shape.

Cranberries simmering to make cranberry sauce

Allow to cool, and refrigerate. The cranberry sauce should keep for up to a week before taking its place on the Christmas table alongside the turkey and sprouts.

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