10 minute cranberry sauce
Oh, cranberry sauce. It’s one of the most underrated things on the Christmas table. This 10 minute cranberry sauce is just as delicious as something you spend hours on, and best of all it can be made well ahead of time and stored for the big day.
Why cranberry sauce? It can save a turkey that’s dried out a little, cover the taste of those over-boiled sprouts which someone insisted in bringing (incidentally we’re roasting ours this year with cumin seeds and lardons; sprouts are best when they don’t just taste of sprouts, or you could roast them with chorizo). But best of all, cranberry sauce is there to make those leftover turkey sandwiches sing.
Yes, it’s yet another thing to make and can easily be bought at reasonable quality in a jar, but let me reassure you that this is really easy. It takes about ten minutes and is way better than anything you’ll find on a supermarket shelf.
In this recipe there’s a bit of sweetness, a bit of earthiness, a bit of tartness and just a little slug of port to make it all the more delicious. Not convinced by the rosemary? Try my more citrus-flavoured cranberry sauce.
I love this recipe, sure it takes a few shortcuts, but who doesn’t like the idea or port, marmalade and brown sugar in one condiment? I love this recipe so much it is the one that will be appearing on our Christmas table this year.
10 minute cranberry sauce
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 jar 1x
Description
This is a super-easy, chuck it in a pot and let it do its thing kind of a cranberry sauce. Perfect if you’re super busy in the run-up to the festive period, but still want something delicious in your turkey sandwiches.
Ingredients
500g cranberries
100ml port
3 sprigs rosemary
1 tbsp orange marmalade
1 tbsp dark brown sugar
Instructions
Get a medium sized saucepan on the hob at a medium heat, and pour in your cranberries. Add the rosemary, marmalade and sugar on top. Stir through and leave to heat for a minute or two. Pour in the port, stir again.
Cook, stirring every minute or so until most of the cranberries burst, then allow to cool slightly before putting into a sterilised jar.
Notes
You can make this using fresh or frozen cranberries. If using frozen it will take a few more minutes as the cranberries defrost and excess water boils off.
- Category: Christmas
- Cuisine: British
Keywords: 10 minute cranberry sauce
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