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mrshawkinshouse

Make-Ahead Cranberry Sauce

A simple cranberry sauce made with cranberries, sugar and orange juice. Prepare and freeze before Christmas, ready for dinner and sandwiches over the holidays.
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Prep Time 8 minutes
Cook Time 15 minutes
Servings: 8 small portions
Course: sides
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 250 g fresh or frozen cranberries
  • 100 g granulated sugar
  • 100 ml orange juice

Method
 

  1. Put the sugar and orange juice into a saucepan. Bring gently to the boil, stirring until the sugar dissolves.
  2. Add the cranberries. Simmer gently for around 5–10 minutes, stirring occasionally, until the berries soften and begin to burst. Frozen cranberries can go straight into the pan.
  3. Leave some berries whole, or gently crush them with the back of a spoon for a smoother sauce.
  4. Let a small spoonful cool before tasting. If you prefer it sweeter, add a little more sugar and stir until dissolved.
  5. Remove from the heat while the sauce is still slightly loose. It will thicken as it cools.

Notes

Make extra: I recommend making more than you think you’ll need. I always run out because it ends up in all sorts of dinners and sandwiches over Christmas! Double the ingredients for a larger batch.
Sugar: Ordinary granulated sugar is fine. Caster sugar or light muscovado sugar also work.
Freezing: Cool promptly and refrigerate or freeze within one to two hours. Use freezer-safe containers with a little space at the top. Freeze separate portions for different meals.
Serving: Defrost thoroughly in the fridge and stir before serving. Add a little orange juice or water if it is too thick. Keep refrigerated and use within 24 hours of fully defrosting.