Redder Than Red Cranberry Sauce

Recipe courtesy Nigella Lawson from Nigella's Christmas Kitchen, 2007

Show: Food Network SpecialsEpisode: Nigella's Christmas Kitchen: Holiday Roast

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
30 min
Level:
Easy
Yield:
5 fluid ounces

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Times:

Prep: 5 min
Inactive Prep: --
Cook: 30 min
Total:: 35 min

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Ingredients

1 (12-ounce) bag fresh cranberries
7 ounces caster sugar
3 tablespoons cherry brandy
4 fluid ounces water
Lemon juice, optional

Directions

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).

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Comments & Reviews

recipe Redder Than Red Cranberry Sauce
A NY, NY 12-25-2008
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Excellent and easy to make!
Rated: 5 stars out of 5

This was a very easy recipe and I also used Nigella's turkey and all spice gravy recipe as well. I cut back on the sugar but... it still turned out amazing. :)Read more
recipe Redder Than Red Cranberry Sauce
Elizabeth Newport Coast, CA 12-11-2007
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Deliciously sweet & flavorful
Rated: 5 stars out of 5

This is one of my favorite cranberry recipes. The cherry brandy really brings out the fruitiness of the dish. Many... cranberry sauces are too tart, too sweet, or flat. Make sure that you add the juice of 1 lemon to counterbalance the sweetness of the sugar and bring out the berry & cherry aroma.Read more