Cranberry Sauce
- Total Time: 20 mins
- Yield: Serves 10 to 12
A quick and delicious recipe for cranberry sauce using fresh or frozen cranberries. Recipe adapted from Nigella Lawson
Ingredients
- 300–400g (approx 12 oz) fresh cranberries
- 200g (1 cup) caster sugar
- 45ml (3 tablespoons) Röteli or other cherry brandy, Cointreau, Grand Marnier or ruby port
- 75ml (1/3 cup) water
Instructions
- Place all of the ingredients into a large saucepan over medium-high heat.
- Let the mixture simmer gently for about 10 minutes, stirring the sauce occasionally to squash the cranberries.
- Once most of the cranberries have broken down, the sauce should have thickened. Keep in mind that the sauce will thicken considerably upon cooling.
- Pour the sauce into a serving bowl and allow to cool.
Kitchen Notes
I like to serve the cranberry sauce at room temperature or even warm. But if you make it the night before, or even further in advance and keep it in the fridge, stir it well before serving.
If you don’t like the taste of alcohol in your cranberry sauce, you could also substitute the alcohol for orange juice, but you will have to add more sugar to sweeten the sauce – just keep tasting until you reach the desired sweetness.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- Serving Size: Serves 10 to 12
- Calories: 70
View the recipe online: https://eatlittlebird.com/cranberry-sauce-nigella-lawson/
