Cranberry sauce recipe
This fresh cranberry sauce tastes great with ice cream, cakes and desserts, but also with meat and main dishes.
Servings: 2 jars
Ingredients
- 340 ml water
- 200 grams granulated sugar fine
- Juice of half a lemon
- Zest of a whole lemon
- 340 grams fresh cranberries
Instructions
- Place all the ingredients in a saucepan and bring to the boil. As soon as it starts to boil, add the washed cranberries.
- Continue stirring until all the cranberries have burst. This will take about 5-10 minutes.
- Blend the mixture with a hand blender or in a heatproof blender until smooth. If necessary, leave the sauce to thicken in the saucepan over a low heat for a few minutes.
- Pour the cranberry sauce into clean (boiled) glass swing top bottles or weck jars and seal well. Leave to cool completely.
Tips
For tasty flavor variations (such as orange and cinnamon), see the blog post above.
How to store
Unopened, cranberry sauce can be stored in the cupboard for up to a year. Once opened, keep in the fridge for 1-2 weeks. Shake well before use.