A simple cranberry sauce that is a great addition to meat, cheese, desserts and sandwiches. Grilled oscypek cheese, which is popular in Zakopane, or the baked turkey served in the United States on Thanksgiving, are a real feast for the palate thanks to the addition of this sauce. This sauce can be prepared from fresh, frozen or even dried cranberries. If you use dried fruits, their amount should be much smaller than the amount used when making this sauce from fresh or frozen fruit.
The basic ingredients of cranberry sauce are, of course, cranberries, but apart from them, you also need water and/or orange juice, as well as granulated sugar or brown sugar. You can diversify the sauce with additions such as orange zest, raisins, vanilla, cinnamon or nuts. The following recipe for cranberry sauce is based on only a few simple ingredients, so you won’t find many additives in it. I only decided to use grated orange peel, which I removed from the orange before squeezing the juice from it. The finished sauce has a sweet and tart taste, because, as you probably know, cranberries have that taste, which even the addition of a large amount of sugar cannot completely eliminate.
What to serve cranberry sauce with? In addition to grilled meat and cheese, this sauce is delicious with natural yogurt, cakes and muffins, sandwiches, toast and pancakes.
Ingredients for cranberry sauce.
- 100 ml orange juice
- 1/4 grated orange zest
- 100 ml water
- 150 g light brown sugar
- 250 g fresh or frozen cranberries
How to make cranberry sauce.
Pour light brown sugar into a pot, add water, orange juice and grated orange peel. Bring it to a boil and boil for about 30 seconds, then add the cranberries. Mix in the fruits, bring them to a boil and cook over a low tending to medium heat for 10 minutes, stirring occasionally. Let the ready sauce cool then transfer it to a jar. Keep the cranberry sauce in the refrigerator for up to 5 days.
Good to know when making cranberry sauce.
Cranberries will burst and bounce slightly in the pot while cooking. Therefore, it is good to cook them over a lower heat and do it on a small burner. You can also cover the pot with a lid.
After cooling down, the finished sauce becomes thick.
Use freshly squeezed orange juice, not juice from a carton.
The brown sugar can be replaced with crystal sugar, but you should add a slightly smaller amount, unless you love super sweet sauces.
Do you like dishes with cranberry? If so, try our recipe for Brie, pistachio and cranberry buns.