By Woman and Home published
Cranberry sauce is a Christmas classic, but instead of choosing a shop-bought option this year, why not make your own. It might seem like a lot of extra hassle when you have so much else to do on Christmas day, but this cranberry sauce can be made ahead, as it will happily keep in the fridge for 2-3 days. This means you'll be perfectly prepared, and all you need to do is take it out of the fridge an hour or so before serving so it's at room temperature, or reheat it right before getting it on the table.
Cranberry sauce is so easy to make - once you've added the ingredients along with 200ml water, you simply need to leave it to simmer for under half an hour until the cranberries are tender and it has thickened up in consistency.
Cranberries are quite tart, which is why you need the caster sugar - to cut through the taste of the cranberry. This sauce goes great with roast turkey at Christmas, but you can also make it year-round to go with your roast chicken, for example, if you're after something extra-special.
Served up with turkey and all the trimmings, this cranberry sauce is a Christmas staple that you can't do without and it's so much better homemade than shop bought. Trust us, it's worth the extra bit of effort!
How to make Cranberry Sauce:
Place all the ingredients in a pan with 200ml water. Bring to the boil and simmer for 25 minutes until the cranberries are tender and the liquid is reduced.
This recipe will keep in the fridge for 2-3 days. Heat up or serve at room temperature.
- 500g cranberries
- 200ml port
- 100g caster sugar
- 1 cinnamon stick
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