Really simple cranberry sauce

Making your own sauce is really easy, and you can do it a few days ahead. Plus, this one uses only three ingredients

  • Prep:5 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 56
  • fat 0g
  • saturates 0g
  • carbs 15g
  • sugars 15g
  • fibre 0g
  • protein 0g
  • salt 0.01g

Ingredients

  • 100g light muscovado sugar
  • 100ml orange juice, fresh or from a carton
  • 250g pack fresh or frozen cranberries

Tip

Fast flavour

Try a few additions to give your sauce an edge. Add blanched strips of orange zest for a Cumberland sauce-style twist or spice it up with ginger or chilli. A splash of port to a simple recipe can add a kick, too

Use up leftovers

Fold cranberry sauce through Greek yogurt and use it in Boxing Day sarnies with cold ham, turkey, lettuce and pickled walnuts.

MPU 2

Method

  1. Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

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