Cranberry sauce
Salsa de arándanos rojos
- Author
- Equipo Cocinoa
- Preparation time
- 18 min
- Servings
- 8
Summary
An easy recipe for 8 servings. It takes about 18 minutes to make. It is vegan, gluten-free, dairy-free and nut-free.
The sweet-sharp sauce served with turkey at Thanksgiving and Christmas: fresh or frozen cranberries simmered with orange and sugar until they burst. Ten minutes on the hob, it sets on its own as it cools and can be made a week ahead.
Ingredients
- 1 pinch Salt
- 150 g Sugar
- 1 u Cinnamon Stick (optional)
- 1 u Orange (zest and juice (about 100 ml))
- 340 g Cranberry (fresh or frozen (no need to thaw))
- 60 ml Water
Instructions
Rinse the cranberries if fresh and discard any soft or shrivelled ones. Finely grate the orange zest, just the coloured part, and squeeze the juice.
5 min
Put the orange juice, water and sugar in a saucepan and heat over medium heat, stirring, until the sugar dissolves.
3 min
Add the cranberries, cinnamon and salt. When it comes back to the boil, lower to medium and cook, stirring now and then: you will hear the cranberries start to pop.
8 min
When nearly all of them have burst and the sauce starts to thicken, crush a few against the side of the pan, turn off the heat and stir in the orange zest. Do not cook it any longer: it will thicken as it cools.
2 min
Remove the cinnamon, spoon the sauce into a clean jar and let it cool uncovered. Put the lid on and chill for at least 2 hours before serving so it sets.
Notes
In the United States there is no Thanksgiving or Christmas turkey without cranberry sauce, and in Britain it goes with the Christmas Day roast and the leftover sandwiches too. Its tartness cuts through the richness of turkey, glazed gammon or a mature cheese. Fresh cranberries reach greengrocers and supermarkets from November; frozen ones are available all year and work just as well, straight from the freezer. Dried cranberries will not do, as they are already sweetened, and nor will blueberries, which lack the acidity and do not set. The sauce looks runny while hot: that is normal, as cranberries are rich in pectin and it thickens as it cools. If you overcook it, it turns into a firm jelly; if that happens, loosen it with a little orange juice. Taste for sweetness at the end and add another spoonful of sugar if you want it less tart. Variations: a splash of port once off the heat, or a little grated ginger. Make-ahead plan: it keeps for up to a week in a sealed jar in the fridge and freezes for 3 months; thaw it in the fridge the day before. Take it out of the fridge half an hour before serving.
More information
Guide indicatorsDifficulty, quality and data reliability
Guide indicators
- Estimated difficulty18/100
- Recipe completeness65/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
StorageKeeps 4 days in the fridge
Frequently asked questions
- How long does Cranberry sauce take to make?
- It takes about 18 minutes in total.
- Which allergens does Cranberry sauce contain?
- Going by its ingredients, it contains none of the 14 allergens that must be declared in the EU. Always check the labels of the products you use.
- How long does Cranberry sauce keep in the fridge?
- Up to 4 days in the fridge, in a closed container. It can also be frozen.
- Which diets is this recipe suitable for?
- It is vegan, gluten-free, dairy-free and nut-free.
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