Cranberry sauce wasn’t usually found on my family’s festive table, but is there anything more synonymous with Christmas than this tart, yet sweet, condiment?
What is Cranberry Sauce?
Cranberry sauce is a festive favourite and a quintessential part of a British Christmas and an American Thanksgiving. It’s slightly sweet, but the tart flavour makes it perfect for serving alongside most meats, especially for a Christmas turkey. The cranberries burst open when cooked, creating a thick sauce that turns crimson red with perfectly balanced sweet and tart flavour.
The Basic Cranberry Sauce Recipe
Making a homemade version of this classic sauce may seem complicated. Indeed, it can be if you aim to create a unique award-winning preserve, looking to win the battle in a chutney or jam contest. However, the basic recipe is quite simple. All you need is fresh or frozen cranberries with equal water and sugar. Rinse the cranberries under cold water before cooking.
Bring the whole lot to the boil and cook while stirring for 5-10 minutes until the cranberries burst. Using the back of a wooden spoon, you can help the cranberries along by gently crushing them. Once the cranberries have burst and the sauce has begun thickening, set it aside and leave to cool. The sauce will thicken more as it cools.
The substance that helps thicken jams is found naturally in cranberries. It’s a polysaccharide and natural thickening agent known as pectin. The combination of this natural pectin, sugar, and water gives cranberry sauce its jelly-like texture once it has cooled.
Ingredients for My Cranberry Sauce
Cranberries – I use fresh cranberries as they have a less watery texture than their frozen counterparts. However, frozen cranberries will cook the same way as fresh ones. They are well-known for their tart flavour.
Brown Sugar – Any sugar will work here. Still, I like using brown sugar because it has a more complex flavour and natural sweetness. My recipe uses less sugar than the basic recipe above. I’ve substituted some water for orange juice, helping to sweeten my cranberry sauce.
Orange – I use orange juice and its zest. The juice will help sweeten the sauce and provide flavour. While orange zest gives the sauce a fresh, zesty taste.
Cinnamon – Since I’m from the UK and cranberry sauce is associated with Christmas here, how could I not include a winter spice. 1 cinnamon stick is enough.
Cranberry Sauce
Ingredients
- 250 g Cranberries
- 150 g Brown Sugar
- 150 ml Orange Juice
- 100 ml water
- Zest from ½ Orange
- 1 Cinnamon Stick
Instructions
- Run the cranberries under a cold tap to wash and remove any damaged berries.
- Place all the ingredients into a pan and bring to a gentle rolling boil, stirring continuously.
- Cook the sauce, stirring for 5-10 minutes until the cranberries burst and the sauce thickens.
- Remove the sauce from the heat and allow to cool. The cooling process will thicken the sauce further into a jelly-like texture.
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