This gorgeous sauce goes so well with this Pork Roast! If anyone still needs convincing how easy it is to make a homemade cranberry sauce, I am here for you! It takes no longer than 20 minutes and only 3 basic ingredients. I like to add a bit more to mine but even with that you are still looking at 5 ingredients! And the sauce pretty much cooks itself.
How to make it
Not too differently from a jam! All you have to do is combine fresh or frozen cranberries with sugar and water and boil them until cranberries pop. The popping part is actually quite important because cranberries contain pectin, which allows the sauce to thicken. Pectine is responsible for those infamous images of can-shaped cranberry sauce. No thickener like cornstarch is necessary because of that! I also like to add some orange zest and juice to brighten the flavours. It only takes a minute to do but adds a world of flavour! The next ingredient is optional but highly recommended. Adding a splash of port wine or marsala deepens the flavour of this simple cranberry sauce. If you think about it, the sauce itself only takes 20 minutes to make. Not nearly enough time to develop deep flavours. This is where port comes to the rescue. Being an aged fortified wine itself it comes with layers and layers of flavour, the main ones being of berries and chocolate! Yum!
Choosing port
I recommend buying a mid range Ruby Port. It’s fruitier and my personal favourite. Port also improves the taste of gravies, in case you have leftovers and don’t know what to do with it. It will keep well in your cupboard for months!
Serving suggestions
First of all, this sweet and tangy sauce compliments roast meat beautifully. It’s not only good with a roast turkey but also with a roast duck, pork roast or ham. I love serving a bit of cranberry sauce with a cheese board. Gorgeous! It is also delicious in desserts. For example the filling for this Christmas Chocolate Cake with Cranberries was made with leftover cranberry sauce.
Storage and leftovers
Due to a high concentration of sugar the sauce will last up to two weeks in a fridge and for months in a freezer. I tend to freeze mine between Thanksgiving and Christmas as I make more than we can possibly eat!
More sauces for meat
Mushroom marsala sauce Bernaise sauce Easy homemade gravy Red onion gravy
