How to Make Cranberry Sauce
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.
- 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.