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Sarah L Samuels

Cranberry Sauce


I really can’t have Christmas dinner without cranberry sauce on my turkey! It’s also great in turkey sandwiches and an accompaniment to festive sausage rolls or cold meat.


It’s so easy to make and can be made well ahead of the day and placed in the freezer until you need it. Or make it a few days before Christmas Day and keep it in the fridge.




Once you have made your own you won’t be going back to shop bought!!!!



Start by placing all the ingredients in a medium sized pan, bring to the boil stirring continuously.



Reduce the heat and simmer for 10-15 minutes until the cranberries have softened. It will thicken as it cools.



Leave to cool, then place in a jar in the fridge for up to a week or you can freeze for up to 3 months.




Cranberry Sauce


Sarah’s servings: 2 jars

Sarah’s skill: Easy


INGREDIENTS

400g frozen cranberries

1 orange, zest & juice

125g granulated sugar

100ml apple juice

1/2 tsp salt


METHOD

  1. Place all the ingredients in a medium sized pan, bring to the boil stirring continuously.

  2. Reduce the heat and simmer for 10-15 minutes until the cranberries have softened. It will thicken as it cools.

  3. Leave to cool, then place in jars in the fridge for up to a week or you can freeze for up to 3 months.






SARAH’S EXTRA SLICE


You can make the sauce in advance and freeze for up to 3 months.


You could substitute 50ml of apple juice for port in the sauce if you like.


The sauce will keep refrigerated for about a week.

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