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Really simple cranberry sauce

By Sara Buenfeld

Making your own sauce is really easy, and you can do it a few days ahead. Plus, this one uses only three ingredients

Prep:5 mins
Cook:10 mins

Serves 8
Easy

Nutrition per serving

kcal 56
fat 0g
saturates 0g
carbs 15g
sugars 15g
fibre 0g
protein 0g
salt 0.01g

Ingredients

100g light muscovado sugar
100ml orange juice, fresh or from a carton
250g pack fresh or frozen cranberries

Tip

Fast flavour

Try a few additions to give your sauce an edge. Add blanched strips of orange zest for a Cumberland sauce-style twist or spice it up with ginger or chilli. A splash of port to a simple recipe can add a kick, too

Use up leftovers

Fold cranberry sauce through Greek yogurt and use it in Boxing Day sarnies with cold ham, turkey, lettuce and pickled walnuts.

Method

Tip the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

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