How to make cranberry sauce is something I have wondered for a while.

Gorgeous Red Cranberry and Cherry Sauce Recipe – Accompaniment to Christmas Dinner

I wanted to try something different, and visiting Cosco saw me pick up a box of fresh cranberries that I fancied using to make a sauce for Christmas Day. I’m pleased to say it was easier than I expected to do, and it’s a recipe that I will probably make every year now. I would however, make it in far less quantities than I’ve ended up with as it is just to go with turkey trimmings.

I intend to freeze some tonight to see how it holds up when it’s defrosted at a later date.

A Gorgeous Red Cranberry Sauce infused with Cherries

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A Gorgeous Red Cranberry Sauce infused with Cherries

Serves	20
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Dietary	Vegan, Vegetarian
Meal type	Side Dish
Misc	Freezable, Pre-preparable, Serve Cold
By author	Lesley S Smith

Ingredients

250 Grams Caster Sugar
4 Tablespoons Lemon or Orange Juice
500 Grams Cranberries (Whole, washed.)
150 Grams Cherries (Washed, quartered and stones removed.)

Method

Step 1.	Pop all the ingredients into a nice thick bottomed pan, have a lid handy and use a wooden spoon to stir occasionally.
Step 2.	Bring the mix to a bubbling boil, and let it simmer until the cranberries pop. It should take about 10 minutes or so. Stir occasionally.
Step 3.	The mix will still be slightly runny, but will thicken up on cooling as it is full of pectin. The cherries add to a more sweetened taste and it can be used as an accompaniment to poulty, meat and
Step 4.	Take it off the heat to cool. If it is still to sour, add a little more sugar and if it is too sweet, add some lemon juice. I like to add a teaspoon of nutmeg or cinnamon in mine, but most people would rather just have the slightly tarty sweet flavour of the cranberry sauce. I like to use a fork to mash mine down a little bit so it is sightly less lumpy, but it's a personal preference.