Prep: ≤8 mins
Tools: Non-stick pot, whisk, orange press or juicer and grater
What types of sauces and/or condiments do you like to have around during the festive period? Cranberry sauce is top of our list, particularly because of the seasonality of fresh cranberries!
This year we tried to replicate a store-bought variety, which is quite tasty, but couldn’t source any lingonberries! In retrospect, we could have bought some lignonberry jam and added this to the sauce instead of fruit sweetener! C’est le vie!
Our sauce has minimal added, unrefined sugar (per serving) and every spoonful has a lovely rich and deep seasonal flavour; you can’t go wrong with cranberries, orange and spice!
We added a small glass of wine, but diet permitting you could add some port (generally not vegan!), brandy, mulled wine, prosecco or champagne instead- just adjust your other ingredients as appropriate! It’s good to note that the stronger the alcohol and/or the more spices that you use, the more aromatic your sauce will be! However, if you would prefer not to add alcohol, you could try substituting it for some fresh pomegranate or red grape juice instead!
As we got to trial this before the festive season, we still have plenty in the fridge and more than enough for Christmas, Boxing Day and beyond. This is great because it will be one less thing to make on the day! In fact, if you can make it a day or two in advance, your sauce will be bursting with flavours that continue to grow by the day! Our top tip would be to make sure you downsize your ingredients (as appropriate) to meet your dinner party needs- unless you want to be eating this into the New Year! 😀
Happy cooking everyone!
300g Cranberries (or a mixture of cranberries and lingonberries)
3 Oranges (=200ml juice & 1 tbsp orange zest)
125ml Red wine (Merlot)
60g Unrefined Golden Caster Sugar
2-3 tbsp Fruit Sweetener (your favourite)
½ tsp Allspice
Pinch of Salt
2 tsp Corn Flour
Need an easy-print recipe? Print here. 🙂
1. Place the berries into a colander and wash under cold running water. Tip: Alternatively you can leave them to soak them in a large bowl of water.
2. Wash the oranges, grate some zest and then juice them.
3. Place a non-stick pot over a medium-low heat. Pour in the wine. Add the sugar. Stir together.
4. When the mixture starts to simmer (bubble), add the berries, orange juice, ¾ of the zest (save a little for a garnish later on), 2-3 tbsp of sweetener, ½ tsp allspice and a pinch of salt. Stir to combine. Cover with a lid.
5. When the mixture starts to simmer again and/or you hear the berries starting to burst, turn the heat down slightly. Allow it to simmer for 15 mins or until the berries have softened and the sauce has thickened slightly.
6. Meanwhile, create a ‘slurry’. Place the corn flour into a small dish with equal parts water. Whisk and stir until it’s dissolved.
7. When the sauce has finished cooking, pour in the slurry (whilst whisking at the same time). Keep whisking for about a minute or until the sauce thickens slightly and develops a lovely sheen! Remove from the heat. Allow to cool slightly before serving. Tip: The sauce will continue to thicken as it cools, so do not ‘overdo’ the corn flour! Serve in a dish garnished with the remaining orange zest (if desired)!
8. Enjoy cold, at room temperature or slightly heated!
Tip: If you have a spare pickle, olive or jam jar to spare, sterilise it, fill it with the leftover sauce and then keep it refrigerated and use within 2 weeks!