15-Minute Cranberry Sauce
If you’re having roasts, poultry or baked ham on your Christmas dinner table, chances are you will want some yummy cranberry sauce to go with it. This recipe for cranberry sauce is so easy and fast, it’ll be done before you can pick up a can at the supermarket. And home-made definitely tastes better. This is now the right time to make the cranberry sauce, bottle it and store in the fridge, where it keeps up to one week. Besides complimenting poultry, you can spread it on cream crackers and baguette sort of like a jam.
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Cranberry sauce served with my minimalist roast chicken
(Makes 2 1/4 cups)
Recipe from Ocean Spray Cranberries
- 1 cup caster sugar (200g)
- 1 cup water (255ml)
- 4 cups frozen/fresh cranberries (340g or one 12-oz. bag)
1. Bring water and sugar to a boil in a saucepan.
2. Add cranberries and return to a boil.
3. Reduce the heat and boil gently for about 10 minutes, stirring occasionally, till the cranberries have burst.
4. Let stand to cool completely at room temperature. The mixture will thicken as it cools. Store sauce in refrigerator for up to a week.
(from Ocean Spray Cranberries)
1. Do not freeze cranberry sauce. After thawing, it may become too watery. Make the sauce ahead of time and store it in an air-tight container in your refrigerator. It will keep for up to one week.
2. Freeze your bag of cranberries if you are not going to use them within two weeks. Cranberries will freeze nicely and last up to one year.
Where to find frozen cranberries in Singapore
Not all supermarkets in Singapore carry cranberries. You can find them at selected Cold Storage outlets (I got mine from Parkway Parade) or gourmet supermarkets such as NTUC Finest and Jasons. Call the individual outlets to enquire if they carry it before going down to buy.
Check out my Cranberries, Pecans & Orange Muffins recipe