| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 5 fluid ounces |
Ingredients
- 1 (12-ounce) bag fresh cranberries
- 7 ounces caster sugar
- 3 tablespoons cherry brandy
- 4 fluid ounces water
- Lemon juice, optional
Instructions
- Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce.
- The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there’s too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice).
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 262 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 53 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Reviews
I have tried so many different recipes and this is the best by far! Here’s how I adapt for me – 1. use Sucanat instead of sugar (a little less than a cup) and 2. use Tart, unsweetened cherry juice instead of cherry brandy. And I definitely finish with some lemon juice to finish.
Really GOOD! made with Orange Juice instead of water and added Orange Zest! really fast too!