If you make anything homemade - make it this cranberry sauce. Jarred options really don't even come close and this is a simple and easy recipe that I just can't get enough of!
Total time to make : 20 minutes
Time to prep : 5 minutes
Time to cook : 15 minutes
Servings : 8
100g light brown muscovado sugar
1 large orange, juice and zest of*
250g cranberries, frozen or fresh
1 whole star anise (optional)
4 - 6 tbsp port (optional)
Put everything in a saucepan over medium heat until the sugar has dissolved. Turn the heat up until it reaches a gentle simmer and then reduce the heat to low, stirring occasionally for 10 - 15 minutes until the cranberries are tender and some of them have started to burst.
Remove from the heat once the sauce has thickened and it glossy. A wooden spoon pulled through should leave a slow-refilling pathway.
Leave it to cool slightly and then taste for sweetness and adjust as necessary (add maple syrup if you want it a bit sweeter rather than more brown sugar as this won't dissolve). Allow it to cool where it will thicken even more into a jelly-like consistency.
0g fat, 18g carbs, 0.2g protein
Good to know:
Be sure to serve this at room temperature, removing from the fridge 30 minutes before you want to serve it for full flavour impact!
You could also use 100ml of bottled Orange Juice, smooth or pulp
Star anise adds a beautiful aniseed flavour to it, but make sure you pick them out before serving!
The port is completely optional, skip over it if you'd rather your cranberry sauce was booze free
Keep covered in the fridge for up to 3 days or freeze for up to 3 months.