Eating cranberry sauce with my Christmas dinner has been a new experience for me the last couple of years, but definitely one I wish I had started sooner as it’s delicious and pairs well with my bacon wrapped roast with sage and onion stuffing. But more importantly, its really easy to make.
This cranberry sauce uses fresh orange juice, but if you prefer a more simple cranberry sauce then you can of course leave it out. This cranberry and orange sauce can also be made into delicious little pies too and you can find my pastry recipe right here. I do like my cranberry sauce a little tart, so feel free to add more sugar if you prefer a sweeter cranberry sauce.
- 250g Cranberries
- 120g Caster Sugar
- 2 Oranges + the Zest
Add all of the ingredients to a saucepan on medium heat and bring the cranberries to a boil for 5 minutes. Reduce the heat and leave to simmer until the cranberries start to soften.
If your cranberry sauce looks too watery by the time you are done cooking it, turn the heat off and leave the cranberry sauce on the hob to cool; this will help it thicken. If you prefer a smoother sauce then you can blend it.
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