Cranberry sauce
Bright and tangy cranberry sauce with a silky texture and vibrant color, ready in under 15 minutes plus resting.
Ingredients
Sauce Base
- 150 ml water
- 175 g granulated sugar
- 1 pinch salt
Fruit
- 200 g fresh or frozen cranberries thawed briefly if frozen
- 1 pinch ground cinnamon optional
Instructions
Sauce Base
- Pour 150ml water into a medium saucepan and bring to a gentle simmer over medium heat (about 2 minutes).
- Stir in 175g granulated sugar until the surface turns glossy and all grains have dissolved (2–3 minutes).
- Add a pinch of salt.
Fruit
- Tip in 200g cranberries and ground cinnamon if using. The berries will begin to burst after 8–10 minutes of gentle bubbling.
- Remove from heat when the sauce coats the back of a spoon and let cool for at least 60 minutes before serving.
Notes
For a clearer sauce, skim off foam after the first 3 minutes of simmering.
Use clean utensils when serving to keep the sauce fresh for up to 7 days in the refrigerator.