Quick cranberry sauce
Tart cranberries simmered with orange juice, zest and sugar until they burst into a glossy ruby sauce. Ten minutes on the stove and better than canned.
- Prep
- 3 min
- Cook
- 10 min
- Serves
- 8
- Per serve
- 100 kcal
Ingredients
Method
Rinse the cranberries in a colander and pick out any soft or shriveled ones. Finely zest the orange, then squeeze out the juice (you want about 1/2 cup; top up with water if short).
Put the orange juice, water, sugar and salt in a medium saucepan over medium-high heat and stir until the sugar dissolves and the liquid is bubbling.
Add the cranberries and orange zest. Simmer, stirring now and then, until most of the berries have burst and the sauce turns thick and glossy. Lower the heat if it spits.
Take off the heat and press a few of the whole berries against the side of the pan if you want it jammier. Taste and stir in a little more sugar if it's too tart.
Serve warm or at room temperature. It thickens noticeably as it cools, so don't cook it down further.
Tips
- It sets more as it cools thanks to the cranberries' natural pectin. If it gets too thick, loosen it with a splash of orange juice.
- Keeps covered in the fridge for up to 10 days, so it's an easy one to make before the big day.
- Add a cinnamon stick or a pinch of ground ginger with the berries for a warmer, spiced version.
