Description
A simple and classic cranberry sauce recipe, perfect for holiday meals and special occasions. Made with fresh or frozen cranberries, sugar, water, lemon zest, and a pinch of salt, this sauce offers a sweet-tart flavor and a syrupy texture that complements roasted turkey and other festive dishes.
Ingredients
Scale
Ingredients
- 16 oz / 500g bag frozen cranberries (or fresh)
- 1 cup white sugar
- 1/3 cup water
- 1/8 tsp lemon zest
- Pinch of salt
Instructions
- Prepare cranberries: Tip the cranberries into a saucepan set over medium low heat. Remove a heaped 1/2 cup of cranberries and set aside for later use.
- Dissolve sugar: Add the white sugar, water, lemon zest, and a pinch of salt to the saucepan with the remaining cranberries. Cook for 5 minutes, stirring occasionally, until the sugar completely dissolves.
- Cook cranberries: Increase the heat to medium high and cook the mixture for about 10 minutes or until most of the cranberries have burst and the liquid has thickened into a syrupy consistency.
- Add reserved cranberries: Reduce the heat to low and gently stir in the reserved cranberries. Taste and adjust sweetness with more sugar if desired, and add an extra pinch of salt as needed.
- Cool and store: Allow the sauce to cool to room temperature. Store in the refrigerator for up to 3 weeks. The sauce will continue to thicken as it cools. Serve at room temperature or warmed alongside roasted turkey or other festive mains.
Notes
- You can use either fresh or frozen cranberries for this recipe.
- The sauce thickens as it cools, so a slightly thinner consistency while hot is normal.
- Adjust sugar to taste depending on your preferred sweetness level.
- Store in an airtight container in the refrigerator for up to 3 weeks.
- Great accompaniment to roast turkey, slow cooker turkey breast, or roasted chicken.
