Cranberry Sauce
The Quirky Foodster Team
Ingredients
- Fresh or frozen cranberries — 350 g (12 oz)
- Sugar — 150 g (3/4 cup)
- Water or orange juice — 200 ml (3/4 cup + 2 tbsp)
- Orange zest — 5 g (1 tsp)
- Cinnamon stick (optional) — 1
Method
- Combine cranberries, sugar and water or orange juice in a saucepan.
- Add orange zest and cinnamon stick if using.
- Bring to a boil, then reduce heat and simmer 10-15 minutes, stirring occasionally, until berries burst and the sauce
- thickens.
- Mash some berries lightly with the back of a spoon for a more cohesive, jammy texture if desired.
- Remove cinnamon stick; cool completely, as the sauce thickens further as it cools.
Cultural Background: A tart-sweet sauce made from simmered cranberries, cranberry sauce has roots in Native American use of the native fruit, becoming firmly established as an essential American Thanksgiving side by the 19th century, served alongside roast turkey.
Tips: • The sauce will seem thin while hot but thickens significantly as it cools — don't over-reduce on the stove. • Using orange juice instead of water adds a classic, complementary citrus note.
Variations: • Add chopped walnuts or pecans for texture, a popular variation. • Add a splash of port or bourbon for a boozy, adult version.
Storage: Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months.
Reheating: Serve cold, chilled, or at room temperature; not typically reheated. Nutrition (per serving) Approx. 45 kcal, 0.1 g protein, 0 g fat, 12 g carbohydrate per 30 ml serving.
FAQs: What is cranberry sauce traditionally served with? Roast turkey, a defining component of the American Thanksgiving meal. Can I use frozen cranberries? Yes, frozen cranberries work just as well as fresh and don't need to be thawed before cooking.
- Fresh or frozen cranberries — 350 g (12 oz)
- Sugar — 150 g (3/4 cup)
- Water or orange juice — 200 ml (3/4 cup + 2 tbsp)
- Orange zest — 5 g (1 tsp)
- Cinnamon stick (optional) — 1
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