Cranberry Sauce or Lingonberry Sauce is a cranberry-based sauce or relish commonly used as a condiment for Thanksgiving dinner in North America and Christmas dinner in the UK and Canada. There are differences in taste depending on the country where it is prepared: in Europe it is often slightly sour, while in North America it is generally sweeter.
This sauce is traditionally served with Christmas or Thanksgiving turkey in the United States, England, and Canada. It goes very well with other poultry or white meats. It is also used as a spread for breakfast. But also for a starter like a chutney or fig jam with foie gras, with goat cheese toast, …
It is a little sweet and sour. There are many variations with cinnamon, orange or lemon zest, lemon juice instead of orange juice. The one I am suggesting to you is very simple. It is very quick and easy to prepare. But, in order for it to be better, it is best not to overcook it. The cranberries will start to pop when they start to boil. Also, it is important to leave a few whole. The sauce will only get better. With freshly squeezed orange juice, it will be tastier. And don’t worry if you find it very runny, it thickens as it cools. Usually it is served warm or cold.
It makes ahead and you can freeze it.
Cranberry sauce was first offered to North American consumers in 1912 in Hanson, Massachusetts. Canned cranberry sauce, meanwhile, first appeared on the market in 1941, allowing this product to be sold year-round. Cranberry sauce can be used to accommodate a variety of meats, including turkey, pork and ham.
How to Make Cranberry Sauce
- 4 cupsFresh whole cranberries almost 350 g
- 190 ml or 3/4 cup of orange juice, preferably freshly squeezed (organic oranges)
- 1/3 cup maple syrup
- 1/2 cup (100 g) white sugar or 1 cup Powdered brown sugar
- 1/2 teaspoon Ground cinnamon
- 1 cup Water
- 1/2 teaspoon Ground nutmeg optional
- Wash the cranberries well.
- Put them in a saucepan with the maple syrup, orange juice and water.
- Bring to a boil, stirring lightly, reduce heat and simmer until cranberries burst (5-7 minutes).
- Add cinnamon, Ground nutmeg and stir over low heat for 1 minute.
- Serve hot or put in a jar to keep.
- To keep for a very long time, wax and seal.
- Perfectly accompanies meats such as toast and cheeses.