A quick and delicious recipe for cranberry sauce using fresh or frozen cranberries. Recipe adapted from Nigella Lawson
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.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.