Cranberry Sauce Recipe

6 Comments ↓

Ingredients for Cranberry Sauce:

• 1 lb (450 g) cranberries
• ¼ pint (145 ml) white distilled vinegar
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves
• ½ teaspoon ground cinnamon
• 1 lb (450 g) demerara sugar

Method for Cranberry Sauce:

1. Wash the cranberries and put in a pan with the vinegar and spices.
2. Bring to the boil and then reduce the heat to a simmer and cook gently until the fruit is soft and mushy,
3. Add the sugar and stir until it has dissolved. Bring back to the boil and boil hard for 5 minutes.
4. Sieve and put into a clean pan.
5. Return to the boil and boil for around 60 seconds and then pour into hot, sterilized jars or bottles and seal.
6. Label when cool.

Makes about 1 pint (570 ml) of Cranberry Sauce.

What could be better as  a Christmas Gift? It works well with duck, goose or chicken as well as turkey though.

General Information on Making Sauces and Ketchups

How to Make Your Own Ketchups & Sauces

Sauces and ketchups (catsup) are very similar although, generally, ketchups have a slightly thinner consistency than sauces. Sauces are rubbed through a sieve to give a smooth mixture and then cooked again until they are thick enough not to separate...

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Posted in Val's Preserves, Fruit, Vegetarian Recipes, Cranberries, Sauces & Ketchups, All Recipes

6 comments on “Cranberry Sauce Recipe”

1. Frances Manning says:

   29th Aug, 2010 at 2:03 pm

   I have just used this recipe for some old cranberries I found in the bottom of my freezer. The spices really come through in this recipe but I also added the fine zest of one orange in the final stages (after sieving) which really enhances the flavour. Truly scrumptious!
   Thank you!

2. Betty Pugsley says:

   6th Dec, 2010 at 1:43 pm

   This recipe sounds delicious! My question is, as i want to give it as presents, how long does it keep and does it need to be stored in a fridge either before or after opening, please?

3. Val says:

   6th Dec, 2010 at 2:34 pm

   Store in a cool, dark place before opening. After it has been opened, it is probably best to keep in the fridge. It should last at least 6 months.

4. Fiona says:

   29th Sep, 2011 at 11:16 am

   Hi, maybe a silly a question, but is it the fruit or the juice you keep & boil again before putting into jars?? Thank you, Fiona

5. Diane Allen says:

   1st Dec, 2018 at 7:08 pm

   Can you substitute granulated sugar for Demerara sugar in the cranberry sauce recipe?

   Thanks

6. Diane Allen says:

   3rd Dec, 2018 at 1:35 pm

   Have just made a batch. Turned out great. So easy. I did tweak though by not sieving and leaving the cranberries in. Filled five 110gr jars. As I managed to buy some Demerara sugar for a good price in Tesco, I will stick with that.