Tart cranberries, sweet orange juice and zest, a little sugar, cinnamon and some full bodied port are all that’s needed for this delicious gutsy Christmas Cranberry sauce. It takes 2 minutes prep and the stove does the rest of the work for you. Super simple, but oh so good.
It doesn’t get easily than this recipe for Cranberry sauce. Put five ingredients into a saucepan, leave to bubble away, then leave to cool to room temperature and then serve. It just couldn’t be more straightforward. Or you can freeze it and get it out the night before Christmas. It’s a great condiment to have for the whole season of Christmas. It’s good with turkey, ham, pork pies, in a pie you make to use up leftovers, in sandwiches, with a turkey curry – I’m struggling to think of what it doesn’t go with!
Christmas Cranberry sauce – freezable
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Total Time: 18 minutes
- Yield: 6
- 400g/14oz Frozen or fresh cranberries
- Juice and zest of one orange, or 6 tbsp orange juice
- 55g/2oz sugar
- A cinnamon stick
- 2 tbsp port
- Put all the ingredients in a pan and if using frozen berries cook over a low heat for 10 minutes, if fresh 5 minutes. Then increase to a medium heat for 5 minutes, stirring occasionally. Remove from the heat.
- If you are freezing, once cool pour into a plastic container or food plastic bag and freeze. Allow 10 hours at room temperature to defrost.
- Alternatively this cranberry sauce can be made six days ahead of Christmas Day and sit in the fridge until it’s needed.
- Ensure that the sauce is room temperature before serving it.