Served with a variety of dishes, cranberry sauce is a great accompaniment to Christmas lunch. If you have never made your own then this Christmas is a great opportunity to give it a bash. It is a really simple sauce to make and you probably won’t buy a jar of it again once you have made your own. Cranberry sauce can be made in advance and stored in the fridge. Because of the sugar content, it is similar to a jam which means it will preserve. Go on, wow your guests this Christmas with your own home-made cranberry sauce.
- 100g sugar (I use castor but can be brown sugar or muscovado)
- 50ml beetroot juice (can be orange if you want)
- 50ml cider vinegar
- 250g cranberries
Knowsley Hall Christmas Lunch 2016 Cranberry Sauce
Cranberry sauce starts with cranberries, use thawed frozen cranberries. Pop them in a pan with the cider vinegar, sugar and beetroot juice.
Simmer for 5 minutes (fresh cranberries take a bit longer), this sauce will thicken as it cools. If you prefer a smoother consistency it can also be blended or leave coarse. It can be left in fridge for a few weeks so make this in advance for less to do in the days leading up to Christmas.
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