How to Make Fresh Cranberry Sauce

Cranberry sauce can easily be made at home and it will taste even better than the sauce that comes in a can. It has a great flavour and is a popular sauce for Thanksgiving and even Christmas. You can eat it with turkey or other types of poultry if you wish. The sauce only takes about 20 minutes to prepare and the small number of ingredients makes it even easier to make.

Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 cups
Utensils: Saucepan, mixing bowl, wooden spatula

Ingredients:
Fresh cranberries: 4 cups
Orange juice: 1 cup
Sugar: 1 cup

Instructions

  • 1

    Preheat a saucepan

    You need to preheat the saucepan while you are gathering the items for the sauce. The saucepan should be kept at medium heat as a higher temperature would burn the cranberries and spoil the taste of the sauce.

  • 2

    Add orange juice and sugar

    In the heated saucepan, add the orange juice and the sugar and stir the mixture nicely. You need to make sure that the heat on the stove remains low, so that the liquid does not stick to the bottom.

  • 3

    Add cranberries to the saucepan

    When you feel that the orange juice and sugar are well combined, add cranberries to the saucepan. Make sure you wash the cranberries and rinse them before you add them to the saucepan. Lower the heat on the stove when you add the cranberries. When the cranberries have been in the saucepan for a while, you will start to hear popping sounds when the cranberries start to burst. This is good for the sauce as natural fibre is released through this process. Stir the mixture repeatedly for a good 10 minutes until you feel the sauce has reached the desired texture.

  • 4

    Remove from heat

    Remove the saucepan from the heat and pour the sauce into a sauce boat or a serving dish. Make sure the mixture does not remain on the heat for too long as that will spoil the taste.

  • 5

    Serve according to your desire

    There can be two situations. You can either serve the sauce warm or cold. If you serve the sauce warm, you should keep it in a dish for at least 10 minutes after you remove it from the stove. On the other hand, if you want it to be served cold, refrigerate it for at least 30 minutes.

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