This twist on a cranberry sauce recipe is so easy to make and absolutely delicious. My cranberry orange sauce recipe mixes together the classic cranberry sauce with fresh orange zest and juice.
150glight brown soft sugar(or caster sugar or granulated sugar)
150mlWater
1Orange(zest and juice)
Optional Spices
1tspground cinnamon
0.5tspground ginger
Instructions
Add the 300g of fresh cranberries to a saucepan.
Place the saucepan on the hob and cook on a medium-low heat. If too hot the fresh cranberries may pop so it might be worth adding a lid to the saucepan.
Measure out the 150g light brown soft sugar and 150ml water. Add it to the cranberries and mix together.
Add in the orange zest and orange juice.
Keep stirring the cranberry mix on the hob until the cranberries are bubbling and have softened and are falling apart slightly. I prefer it slightly lumpy but you can reduce it down further if you want.
Take a spoon and remove a little of the sauce, allow it to cool before tasting it. It might need a little more sugar so add some to taste.
Place the cranberry sauce in prepared and sterilised jam jars or in a bowl ready to serve.
If you are going to freeze the cranberry sauce allow it to cool and then spoon it into freezer-safe bags. The cranberry sauce will be good for about 6 months.
Video
Notes
Make ahead of time and store in a jar in a cool place. Or even pop it in the freezer until you need it.
Best served with a roast dinner but also great as leftovers in a roast dinner sandwich.