Cranberry sauce is readily available to buy in the shops all year round, and a good convenient option, but I think the taste of homemade cranberry sauce is far superior.
When you make it, the stunning beauty of cranberries combined with the juice of freshly squeezed oranges and grated lemon rind, plus a little sugar, gives an appreciation for all the flavours and nutrients contained in the sauce.
There is only one way of knowing if you think the same, and that is to make it! You need to be quick though, as fresh cranberries are hard to find outside of November and December, but they do freeze well.
Watch How To Make Cranberry Sauce
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This homemade cranberry sauce recipe creates a sauce bursting with fruity flavours. Sweet, but not too sweet. It is quick to make, and thanks to the cranberries, packed full of vitamin C and antioxidants.
In the UK, my local supermarket sells fresh cranberries in December but not at other times of year. So if you see them, buy them, as you may not get the opportunity often! They freeze well too.
I think it is worth making the effort to squeeze fresh orange juice, but if you don’t have a juicer, fresh carton orange juice will work well too.
Take a washed lemon and finely grate it for its rind, or zest. This will add a lot of flavour to the sauce.
To prepare the cranberries, soak them for 5 to 10 minutes before rinsing. Cranberries have a striking vibrant red colour. I think they look delicious, but without cooking in sugar they taste quite tart.
Add the orange juice to a small saucepan, followed by the sugar. Next, add the grated lemon rind.
Give this mixture a really good stir before transferring to the hob set to a medium heat.
Stir the mixture occasionally to help dissolve the sugar.
When it reaches boiling point, it is time to add the cranberries. The mixture should be brought back to boil and left to simmer gently, stirring every so often. After about 10 minutes the cranberries will have fully softened, bursting through their skin.
The remaining step to make the sauce is simply to smash the cranberries with a masher.
The sauce has a lovely deep red colour, and will thicken further as it cools.
Cranberry sauce is great for cheese, cold meats, even yoghurts or pancakes. Store in the fridge for a week or so.