This Easy Homemade Cranberry Sauce made from fresh deep red cranberries will see you through all your holiday needs. Cranberries are the fruit of low creeping shrubs and are related to bilberries, blueberries and huckleberries. They come into season in Autumn and start appearing in shops around November. As a result, cranberry sauce is a popular accompaniment to traditional Thanksgiving and Christmas meals.
Cranberries are rarely eaten raw, as they are extremely sour. They are typically baked or cooked, and sugar is added to make them more palatable. Cranberries can be dried and eaten as a snack or with cereals, much like raisins are. They can also be consumed as juice, typically mixed with other fruit juices to sweeten it.
Commercially prepared cranberry sauces are often very sweet, which is why I always prefer to make my own. This Easy Homemade Cranberry Sauce recipe is a bit tangy and a bit sweet and has only three ingredients, so it really couldn't be easier. It is also very easy to scale up, so you'll never run out of cranberry sauce!
The tanginess of this homemade cranberry sauce complements roast meats particularly nicely, providing both flavour and moisture. But it is certainly not limited to eating with meat. Why not mix it with plain yoghurt for a treat or spread in on a piece of toast for breakfast? Or use it as a sandwich spread when making sandwiches using leftover turkey? The options abound.
Here's what you'll need to make this Easy Homemade Cranberry Sauce:
300g fresh cranberries, rinsed and drained
120ml freshly squeezed orange juice
90g light muscovado sugar
And here's what you'll need to do:
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