Fresh & Zingy Cranberry Sauce

Most shop-bought cranberry sauces are thick, sweet and jelly/jam-like, and that's ok if that's what you're after. However, they're often lacking one of the most fundamentally wonderful things about cranberries, their acidity and bitterness, which are both qualities that are great for cutting through a fatty roast.

This cranberry sauce is incredibly quick and simple to make. It's zingy, cleansing and a breath of fresh air compared to its commercial alternative. It can be made in advance, and it will last for a few days to use over the festive period. You could use frozen cranberries for this, but I would advise using fresh if possible.

The cinnamon isn't necessary but adds a hint of spice, which can be pleasant in wintery months.

Prep 10 mins

Total 10 mins

Serves 12

Ingredients

225g fresh cranberries
1 orange
225g castor sugar
1 tsp ground cinnamon (optional)

Method

Remove any stalks from the cranberries and cut the unpeeled orange into quarters, discarding any pips.
Place both cranberries and orange into a food processor and blitz until shredded into tiny pieces.
Transfer the mixture into a large bowl and stir in the sugar and the cinnamon if using. Let the sugar dissolve for at least half an hour before serving.