Fridge Friend Recipes
Cranberry Sauce recipe
A classic tangy-sweet cranberry sauce for Christmas dinners, especially with roast turkey.
20 min · Easy · British Jump to method
Ingredients
- 300 g cranberries
- 100 g caster sugar
- 100 ml orange juice
- 50 ml water
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 72 kcal |
| Protein | 0.3 g |
| Carbohydrates | 18.1 g |
| Fat | 0.2 g |
| Saturated fat | 0 g |
| Fibre | 1.2 g |
| Sugar | 15.9 g |
| Sodium | 0.5 mg |
Why this works
A small serving of this cranberry sauce is low in fat and sodium, but it is relatively high in added sugar for the portion size.
Cranberries. Cranberries provide polyphenol antioxidants and some vitamin C, though much of the fruit’s tartness is balanced by added sugar in this recipe.
Orange juice. Orange juice contributes vitamin C and natural fruit sugars, adding flavour and a little micronutrient value.
Sugar content. The main nutrition concern is the added caster sugar, which lifts the carbohydrate and free sugar content substantially.
Method
- Put the cranberries, caster sugar, orange juice and water into a saucepan.
Use a saucepan with enough room for a lively bubble so the berries can pop without spilling over the sides.
- Set over a medium heat and stir until the sugar has dissolved.
Keep the heat at medium rather than high, and stir just until the mixture looks glossy and the sugar crystals have disappeared from the bottom of the pan.
- Bring to a gentle simmer and cook for 8 to 10 minutes, stirring now and then, until the cranberries have burst and the sauce has thickened.
Once it reaches a simmer, lower the heat slightly so the bubbles stay small and steady; if it boils hard, the juice can reduce too fast and the sauce may taste harsh.
- Taste and add a little more sugar if needed.
Add sweetness in tiny amounts, stirring and waiting a few seconds between additions, because the flavour will seem sharper while the sauce is still hot.
- Remove from the heat and leave to cool. The sauce will thicken further as it cools.
Tip it into a clean bowl or jar to cool, and give it an occasional stir so a skin does not form on the surface.
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