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).
Photo: Redder Than Red Cranberry Sauce Recipe


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 9 reviews
By ckensingtn
West Allis, WI
on December 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My family raved about this cranberry sauce! I used fresh squeezed orange juice an a little grated orange rind. Super easy to make and super quick. Why would anyone eat canned sauce???
By rezoks
on November 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Taste great!!!
By wandahaby_11465165
Plattsburgh, NY
on November 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used this recipe last year and my family loved it! Definitely doing this again this year.
Read all 9 reviews