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How to make cranberry sauce including recipes.
Cranberry sauce is a relish/condiment made from cranberries and sugar that is traditionally served with a typical roast turkey Christmas dinner in the UK and at Thanksgiving in the US. Although it is always partnered with turkey, cranberry sauce can also be served with strong-tasting cheeses such as Brie or goat's cheese, as well as with cold roasted meats or pâté.
A lot of people tend to serve ready-made cranberry sauce bought in a jar, yet it is extremely easy to prepare at home. Once you learn how to make your own homemade cranberry sauce to serve with your delicious roast turkey, it is doubtful that you will return to the shop-bought version.
Cranberries are small, round, bright-red berries that are very sharp and bitter-tasting. In other recipes they are often cooked with sweeter fruits in order to reduce the sourness of them.
A lot of people tend to serve ready-made cranberry sauce bought in a jar, yet it is extremely easy to prepare at home. Once you learn how to make your own homemade cranberry sauce to serve with your delicious roast turkey, it is doubtful that you will return to the shop-bought version.
Cranberries are small, round, bright-red berries that are very sharp and bitter-tasting. In other recipes they are often cooked with sweeter fruits in order to reduce the sourness of them.
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Cranberry sauce can be prepared in under an hour but can also be made up to a week before it is required, which allows the flavours of the sauce to infuse and blend together.
To make the sauce the cranberries are added to sugar in a pan, covered with water and left to simmer until the berries "pop" and the mixture thickens. The sauce is generally served cold but it can also be served warm.
The chief ingredients are cranberries, sugar and water but other additions such as orange juice and zest, port, ginger, cinnamon and nutmeg are often included.
You can use fresh or frozen cranberries for the recipe but ensure that if using frozen cranberries that they are defrosted beforehand.
Here we offer you a sample of recipes for cranberry sauce including basic cranberry sauce and other more elaborate recipes.
To make the sauce the cranberries are added to sugar in a pan, covered with water and left to simmer until the berries "pop" and the mixture thickens. The sauce is generally served cold but it can also be served warm.
The chief ingredients are cranberries, sugar and water but other additions such as orange juice and zest, port, ginger, cinnamon and nutmeg are often included.
You can use fresh or frozen cranberries for the recipe but ensure that if using frozen cranberries that they are defrosted beforehand.
Here we offer you a sample of recipes for cranberry sauce including basic cranberry sauce and other more elaborate recipes.
Simple cranberry sauce
Ingredients
- 85g (3oz) of cranberries
- 2 tbsp of light brown sugar
- Place the cranberries in a saucepan with the sugar and enough water to cover, stir, and gently bring to the boil. Reduce the heat and then simmer until the berries burst. Stir continuously until the sauce reduces and the mixture thickens. Remove from the heat and allow to cool. Transfer to a blender or food processor and process until smooth. Strain through a sieve and add more sugar if too bitter. Set aside until required.
Spiced cranberry sauce
Ingredients
- 225g (8oz) of fresh cranberries
- 150ml (5fl oz) of orange juice
- 85g (3oz) of light brown sugar
- ½ tsp of cinnamon
- ½ tsp of grated nutmeg
- Place the cranberries, orange juice, sugar and spices into a saucepan and mix well.
- Cover the pan and gently bring the mixture to the boil.
- Reduce the heat and simmer for 10 minutes. During this time the cranberries will pop and burst.
- When the sauce has reduced and thickened, allow to cool and transfer to a serving bowl.
Cranberry sauce with wine
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Ingredients
- 340g (12oz) of fresh or frozen cranberries
- 175g (6oz) of caster sugar
- 150ml (¼ pint) of orange juice
- 150ml (¼ pint) of red wine
- juice and grated zest of 1 orange
- Place the cranberries in a saucepan together with the sugar, orange juices and wine.
- Stir and simmer uncovered for half and hour. Stir occasionally.
- Remove half of the cranberries and place into a separate bowl.
- Process the rest of the sauce in a blender until smooth.
- Add to the reserved cranberries and stir in the orange zest.
- Allow to cool and transfer to a serving bowl.
Cinnamon cranberry sauce
Ingredients
- 455g (1lb) of fresh or frozen cranberries
- 115g (4oz) of caster sugar
- 1 cinnamon stick
- small glass of port
- juice and zest of 1 orange
- Defrost the cranberries if they are frozen.
- Place the sugar in a pan and gently heat.
- When the edges start to brown, add the cranberries, cinnamon, port, orange juice and zest. Stir.
- Cook until the cranberries have popped and the mixture has reduced and thickened.
- Remove the cinnamon stick and discard.
- Remove from the heat. Taste and add more sugar if necessary.
- Transfer to a serving dish.
Cranberry sauce made with vinegar
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Ingredients
- 455g (1lb) of cranberries
- 300ml (½ pint) of cider vinegar
- 225g (8oz) of light brown sugar
- 6 cloves
- ½ tsp each of root ginger, allspice and cinnamon
- Put the spices in a tied muslin bag and place in a saucepan with the cranberries.
- Pour in the vinegar and slowly bring to the boil.
- Reduce the heat and simmer until the cranberries pop, approximately 30 minutes.
- Stir in the sugar and continue to simmer for a further 15 minutes.
- Remove from the heat and transfer to a small jar.
