125g(3/4 cup) golden caster sugar(or use regular caster or superfine sugar)
80ml(1/3 cup) port
zest and juice of 1 large orange
Instructions
Place all of the ingredients into a small saucepan.
300 g (3 cups) cranberries, 125 g (3/4 cup) golden caster sugar, 80 ml (1/3 cup) port, zest and juice of 1 large orange
Bring to the boil, then simmer for 6-8 minutes until the cranberries soften and start to burst, and the liquid thickens slightly (it will thicken more as it cools).
If you like a smoother sauce, use a potato masher to crush the cranberries.
Allow the sauce to cool, then cover and refrigerate for up to a week.
Take it out of the fridge for an hour before serving to take the chill off it.
Video
Notes
Consistency:Once cooled, this cranberry sauce has a thick, jam-like consistency. If you want it a little thinner, you can either stir in a splash of water to it once cooked (but while it's still warm), or you can reheat in the pan to loosen it and serve it warm.Make Ahead:Once made, cool, cover with a tight-fitting lid and refrigerate for up to 10 days. Remove from the fridge an hour before serving, or serve warm by reheating in a pan (it will loosen slightly when warm.You can also freeze in a sealed container for up to 3 months. Defrost in the refrigerator overnight, then remove from the fridge an hour before serving, or serve warm by reheating in a pan.Reducing the sugar:We like our cranberry sauce quite sweet, but you can reduce the amount of sugar by half if you prefer a really tart cranberry sauce.Alcohol free version:If you don’t want to include alcohol in your cranberry sauce simply leave out the port and add in an extra 3 tbsp (45ml) of orange juice and 2 tbsp (30ml) of water.Nutritional Information is per serving. I've assumed 10 servings for this recipe - which is a good heaped tablespoon each.