Cranberry sauce

  • Posted on: 20 September 2009
  • By: David Thrale
Cranberry sauce

I never used to like cranberry sauce - until one Christmas I saw a recipe on TV and thought it was easy enough to try for visiting relatives that liked this sort of thing. However, I tried a little bit with my turkey and loved this home-made version. So, if like me you have only tried the awful bottled stuff, and didn't like it, try this instead. Its great!

Ingredient Metric Imperial
Fresh cranberries 350 grams 12 ounces
Caster sugar 200 grams 7 ounces
Water 100 millilitres 4 fluid ounces
Lemon juice To taste To taste


Place all the ingredients in a pan and cook until the berries have burst, which should be after about 10 minutes.

The cranberries pectins, means that the sauce solidifies to a jam-like consistency after it cools. Once the majority of the berries have burst, take the pan off the heat, even though it still has a watery consistency.

Taste to test whether the sauce needs more sugar. If it is too sweet, add some lemon juice.