Best Simple Cranberry Sauce Recipes

SIMPLE PORT & CRANBERRY SAUCE

Steps:

• Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

REALLY SIMPLE CRANBERRY SAUCE

Steps:

• Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the boil.
• Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding their shape - this will take about 5 mins if using frozen cranberries or 8-10 mins if using fresh.
• The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

SIMPLE SUGAR-FREE CRANBERRY SAUCE

Steps:

• Place cranberries in a microwave-safe bowl. Pour in enough water to cover the bottom of the bowl. Cover and cook on high for 2 to 3 minutes.
• Use a potato masher to crush cranberries to desired consistency. Stir in sweetener until dissolved.

SIMPLE "FANCY" CRANBERRY SAUCE

Steps:

• Bring water and sugar to a boil.
• Add remaining ingredients, return to boil.
• Reduce heat and simmer, stirring often, until berries burst.
• Remove from heat and allow to cool to room temperature.
• Remove ginger root, refrigerate until cold (preferably over night to allow ample time to gel).
• Even after cooling, this is a bit runny for some people's taste. You can solve this by either reducing the amount of liquid added, or by boiling some of it off.

SIMPLE CRANBERRY SAUCE

Steps:

• 1. Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
• 2. Put the water and sugar and orange peel in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
• 3. Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
• 4. Remove the pot from heat. Let cool completely at room temperature, remove the orange peel then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

SIMPLE ORGANIC CRANBERRY SAUCE

Steps:

• Simmer orange peel, orange juice, sugar and ginger in a saucepan over medium heat until sugar dissolves.
• Add the cranberries and cook for 5 to 7 minutes until they "pop".
• If desired, lightly toast nuts in a small frying pan over low to medium heat while cranberries are cooking.
• Add nuts, remove from heat and cool.