Cranberry sauce
The ultimate cranberry sauce
I did promise you I would give you the recipe for the ultimate cranberry sauce right? Well, here it is… I’ve made cranberry sauce, cranberry compote and cranberry relish before but never before did I find THE cranberry sauce to go with everything. If you look at the small list of ingredients it is really nothing to fancy and it’s also nothing really special but I can assure you that the end result will never have you ask for another cranberry recipe, ever again. It is rich, it is sweet (but not too sweet) and it goes so well with both savory dishes and sweet desserts.
I made this sauce for the simple reason that I had bought too many cranberries so I just figured I might try a couple of different variations to see which one I liked best. We had this the first time with some pork and we were immediately sold. Then I used it to spice up the mascarpone raspberry trifle you saw earlier and that just confirmed the fact that this does go with just about anything.
Cranberry sauce on top of delicious trifle
Cranberry sauce
Yield: 4
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Ingredients:
- 250g cranberries
- 3 pieces star anise
- 2 cinnamon sticks
- 1 cup sugar
- 1,5 cup fresh orange juice
Directions:
| Put all ingredients into a saucepan and brings to the boil. Once the sugar is all dissolved turn down the heat | |
| Leave to boil softly until all craberries have popped open. Take of the fire and remove the cinnamon and star anise. Put in a blender and puree until smooth. Be careful when turning on the blender as it is hot which means it will spatter too. | |
| Once pureed put through a sieve to remove all the skins. | |
Note
This recipe is perfect for both sweet and savory dishes. Sofar we have had it with dessert and we had it with pork but this will be equally good with turkey!
I am actually thinking of making large batches of this sauce so I can freeze it in and enjoy it for the rest of the year too. I still have quite a few dried cranberries left so I am wondering if I can use those to make cranberry sauce too. Something tells me that is not an option as there would be no popping. Does anyone have any experience with using dried cranberries for making a sauce? Would it work to re-hydrate them first and then cook? Let me know your thoughts! In the meantime I have another bag of cranberries in the fridge that is just waiting for me to make another batch… 
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Divinely spicy! Perfect with trifle.
Cheers,
Rosa
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Simone (junglefrog) — December 7th, 2011 at 17:55
O perfect with just about anything!
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We make scones with our dried cranberries Simone. I will send you a recipe. AND you can boil them in a little orange juice to rehydrate them, leave them soak for a few hours and use them for a cranberry relish (serve with cheddar cheese and crackers) YUM!
Must be lunchtime here – you have made me starving!
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Simone (junglefrog) — December 7th, 2011 at 17:56
O I love the sound of that Mona. Both for the scones recipe and for the cranberry relish! Now you have me starving..! Good thing it is almost dinner time!
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Cranberry sauce is one of the few seasonal sides/tastes that I’m just not really fond of… But perhaps that’s because I just haven’t found the right recipe yet! Your assortment of spices certainly sounds promising, so maybe this will be the version to change my mind.
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Simone (junglefrog) — December 7th, 2011 at 17:56
O you should really try this one Hannah! I totally fell in love with the simple flavors… Sooo good!
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Simone, now I feel like an idiot! I thought the sauce was made with raspberries, I should pay more attention or read the “entire” post.
It sounds delicious! I love orange with cranberries and the addition of cinnamon and star anise, YUM!
Thanks!
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Simone (junglefrog) — December 7th, 2011 at 17:57
Haha… it’s an easy mistake Laura. it looks a lot like raspberries and I did have raspberries in the trifle so that would be a logical assumption..:)
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It’s gorgeous. I’m weak in the knees for these kind of Christmas photos. I like the idea maybe of soaking the ladyfingers in some rum. It does look like it needs something acid and salt to counteract the cream, but so so divine. And, I get why even though you’re going skinny. In a few short weeks Christmas will be here. You know we should pull together a get skinny contest for food bloggers and challenge everyone to cook one lean meal a week. Could be fun.
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Simone (junglefrog) — December 7th, 2011 at 17:58
I really like that idea Angela! We should do something to stay on track with all those edible goodies around us at the moment, plus the added ‘issue’ of having to test the christmas dishes!
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Beautiful clicks, excellent recipes! Mascarpone raspberry trifle looks particularly amazing!
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Simone (junglefrog) — December 7th, 2011 at 18:02
Thanks Angie!
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I love this recipe. It is perfect for seasonal sides especially for tenderloin of pork meat.
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Simone (junglefrog) — December 7th, 2011 at 18:03
Yes it is an absolute winner in combination with pork and I am thinking this will be fabulous with turkey too!
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Beautiful colour… and I love the beautiful contrast on the trifle.
19 sleeps to Christmas
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Simone (junglefrog) — December 7th, 2011 at 18:06
O don’t say that; you’re scaring me with the only 19 days (18!) to sleep before christmas… Sooo much to do!
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Gorgeous colour, perfect for the season! Christmas, here we come:)
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Simone (junglefrog) — December 7th, 2011 at 18:06
Thanks Denise!
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This looks brilliant! What a great color…siiigh, no fresh cranberries here so I will just have to look longingly at your sauce!
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Simone (junglefrog) — December 7th, 2011 at 18:07
Maybe you can use Mona’s method above to rehydrate the dried cranberries and then use that to make a sauce. I’m gonna try it for sure!
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Beautiful photos. This is the first recipe I’ve seen for cranberry sauce that is a true sauce and not a relish or jelly. I agree it would be good on so many dishes throughout the year. I’ve got to get stocking my freezer before all the cranberries are gone from the stores.
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Simone (junglefrog) — December 7th, 2011 at 18:15
I have also seen (and made) plenty of cranberry relishes but I wanted a real sauce and well this is the one!
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I lovce home made cranberry sauce!
Yours looks so tasty & inded versatile to use too! I love the freshness of those frozen cranberries!
Your mascarpone trifle looks so tempting & lovely too!
I have stocked my freezer full with 16 cranberries packets!
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Simone (junglefrog) — December 7th, 2011 at 18:15
O wow, 16 cranberry packets…
Hmm, come to think of it, I should be doing that too before it is too late!
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What a gorgeous idea! Love the Christmas frog! Love this idea for Christmas gifts in a canning jar… it would be a beautiful hostess gift over the holidays and the diversity of it is perfect!
I will always make my own traditional cranberry sauce for the dinner, but the consistency is nothing like this. It is more like a compote with whole berries in it.
I look forward to trying this as your enthusiasm, Simone, is absolutely contagious!
Valerie
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Simone (junglefrog) — December 7th, 2011 at 18:16
I’ve tried the cranberry compotes too Valerie and I really do love that as well, but sometimes I want a smooth and gorgeous sauce and then this is definitely the one to go to!
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OK, so I’m set for life with this cranberry recipe, right?
You’re just amazing my friend,
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Simone (junglefrog) — December 7th, 2011 at 18:17
Yes Ben. Never any need for any other recipe..;)
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LOVE the addition of star anise. Looks so good. I could just stare at the picture for hours… but if I did that, I’d need like a case of tissues to wipe all the drool off my desk and keyboard.
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I am a fool for syrupy sauces like this because I’ll put it on everything even savory dishes. Your photo as usual is good, no great, no extra Christmas special and the one before it with the sauce pouring over that heavenly dessert…well, I want to come over is all I can say. You are a super talent, Simone.
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Simone, this looks amazing. Now the cranberries are in the supermarkets it’s time to do this!
I tried to print this by clicking the ‘print this’ button above and it didnt’ work. It may just be my computer, but I thought you might want to test it?
In any case, I’m sending you best wishes for very happy holidays from our house to yours.
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Simone (junglefrog) — December 20th, 2011 at 20:23
He Kate! Yes I know there is a printing issue and we are trying to sort it at the moment. Hopefully it’ll get fixed soon! Happy Holidays to you too!
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Love this recipe! Will be linking back to this in my upcoming post
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