This traditional cranberry sauce recipe is so easy to make and is perfect to store in the fridge until you need it or even freeze for later. There is nothing better than making your own easy cranberry sauce in my opinion, you can make a lot without spending much money and I think it tastes so much better too. Make-ahead cranberry sauce is also great to make in advance of Thanksgiving or Christmas.
5 from 1 vote
Prep Time 5mins
Cook Time 10mins
Total Time 15mins
Course Sauce, Side Dish
Cuisine American, British, International
Servings 6small portions
300gfresh cranberries(or frozen and defrosted)
150glight brown soft sugar(or caster sugar or granulated sugar)
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.
Keep stirring the cranberry mix on the hob until the cranberries have softened and fallen 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.
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.