1. "How to Make the Perfect Homemade Cranberry Jam/Sauce

Cranberry Sauce – A pretty deep red sauce with a burst of sweet-tart flavour and a touch of orange zest, nutmeg and caster sugar. Makes a great accompaniment for sweet breads,

proteins, desserts, and breakfast oats.

This recipe is incredibly quick, beginner-friendly, and simple to prepare. Once you start making your own homemade jams like this cranberry sauce recipe, you'll never opt for the store-bought canned versions again. It's one of the best decisions I've made in my life! I often keep a jar of this in the fridge for my breakfast oats, breads, cakes, and chicken dishes. That's how versatile it is.

What is cranberry sauce?

It's commonly used as a condiment during Christmas Dinner in the U.K., Thanksgiving in North America, and as a side dish in Europe, such as with the famous Swedish meatballs.

Interestingly, the taste varies depending on its location in the world. North Americans prefer their sauce sweeter with a hint of tartness, while Europeans generally like it slightly sour.

Cranberry sauce is typically made from fresh or frozen cranberries boiled in a mixture of sugar and water, with additions like orange zest or juice, caster sugar or maple syrup, and cinnamon or nutmeg.

How to make cranberry sauce

You’ll be surprised how easy it is to make your own cranberry sauce at home. Yes, it is the easiest sauce or relish you’ll ever make in your whole life! It’s very easy because all you need is 4 ingredients. Cranberry jam has to be stirred occasionally to achieve your desired consistency or until it looks jelly which is no longer than 15 minutes. You can also finish off with a hand blender if you prefer that smooth consistency.

Another thing to note in this recipe too is that these cranberries are boiled in equal parts of water. You can also add orange juice if you prefer. I added orange zest to my recipe and this takes it to a new level with the hint of nutmeg and vanilla extract if you have a very sweet tooth.

Can you freeze Cranberry sauce

Absolutely! In fact, I recommend stocking up on cranberries whenever possible throughout the year, as there are numerous ways to enjoy them. Ensure you choose cranberry packages with whole and intact berries. You can store fresh cranberries in the refrigerator for up to 4 weeks or freeze them in a sealed airtight bag for up to a year.

What to do with leftover cranberry sauce

The possibilities are endless! You can add it to almost anything:

• Use it as a topping for ice cream, cakes, or cheesecakes

• Incorporate it into your breakfast favorites, from oats to French toast and Crispy Thin Pancakes (African style) to breakfast rolls

• Or pair it with a savory dish like these Swedish meatballs

Ingredients

1 packet of frozen or canned cranberries

1 tbsp caster sugar

1 cup of water or orange juice

Orange zest

Nutmeg or cinnamon

Vanilla essence for a sweeter taste (optional)

Method of preparation

• Add a cup of water or orange juice and 2 tbsp of caster sugar to a medium saucepan and place over medium heat. Bring to a boil, then reduce heat to a simmer.

• Let it simmer, stirring occasionally. Add the orange zest and then the cranberries. Allow to simmer; do not boil, as this will cause them to pop. Keep stirring, and if desired, mash berries with a wooden spoon and continue to cook until most berries have burst open and the sauce begins to resemble jelly—about 8-10 minutes. For a smoother consistency, blend with a hand blender as I did for this consistency. Note that once it sets in the fridge, it will look like jelly.

• Turn off the stove, remove from heat, and allow to cool.

• You may add vanilla extract or essence if you prefer. Adjust the consistency with a tablespoon or more of water.

Watch me make it