The Best Cranberry Sauce Recipe
10 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g frozen cranberries ((ยฃ2.90))
- 2 oranges, zest and juice ((ยฃ1.50/2))
- 1 sprig of rosemary ((ยฃ0.60))
- 1 tsp ground cinnamon
- 175 g granulated sugar
- Pinch of salt
Method
- Zest one of the oranges, then to a large frying pan, add the sugar, juice of two oranges, orange zest and cinnamon. Stir to combine, then gently fry over a low heat until melted.
- After around 2-3 minutes, once combined, add the frozen cranberries, a pinch of salt and 200ml of water.
- Add the sprig of rosemary and cook over a low/medium heat for 15-20 minutes. Use your spatula to roughly squish some of the cranberries.
- Let cool and pour into a sterilised jar.