Easy Homemade Whole Cranberry Sauce
The first time I made easy homemade whole cranberry sauce I was pleasantly surprised by just how easy it was. However, what I wasn’t expecting was just how good it would taste!
Why make it yourself?
To compare homemade and store-bought cranberry sauces are night and day. The taste of homemade is far nicer than the over sugared thick sauce that you buy from the supermarket. After making my version I will simply never go back to eating the store-bought kind again.
You don’t have to just make it in the festive season, in fact, I have eaten mine all year round. Some of the ways I have used my whole cranberry sauce
- Chicken and cranberry sandwiches
- Chicken and cranberry toasties
- On top of pizza
- As a side for meats
- In muffins
- Chicken filo parcels
These are just a few ideas where I have used this recipe.
Other links and recipes
I used frozen cranberries as fresh ones can be difficult to find over here in New Zealand. For the past several years I have not been able to even find frozen but last year I found some in New World they are called Goodness Kitchen Tart Cranberries just change the shop location to find it in your closest store.
You can also watch me make the whole cranberry sauce and make cranberry juice in this YouTube video Canning Cranberry Juice and Sauce | Steam canning using my Presto Canner
This sauce goes perfectly with Our Family Favourite Cranberry Stuffed Chicken Roll and here is a video that shows you how to make it 3-course Christmas menu for under $120 (Part ONE)
Easy Whole Cranberry Sauce
Ingredients
- 1 kg cranberries frozen
- 4 cups sugar use less or more for preferred sweetness
- 4 cups water
- 1 orange juice and zest
- 1/2 tsp salt
Instructions
- Place everything but the orange juice and zest in big heavy based pot.
- Simmer on medium heat, stirring frequently until the sugar has dissolved. The cranberries will start to burst open, releasing the juice.
- Continue to simmer, stirring occasionally until the desired thickness is reached.
- Stir in the orange juice and zest.
- Place a spoonful of the cranberry sauce on a plate and place into the freezer for a couple of minutes. To check the correct consistency, run your finger through the sauce. If the sauce stays separated, it is ready.
- Ladle the cranberry sauce into hot jars and seal.
- Leave the cranberry sauce until cold then store in a cool dark cupboard.
