The best ever cranberry sauce for your Christmas dinner table (and boxing day sandwiches). Use fresh or frozen cranberries, then save the leftover syrup to make our cranberry gimlet.
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Serves
4
Cranberry
Sugar
Water
Lemon
Serves
4
Cranberry
Sugar
Water
Lemon
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Step 1.
Remove the zest from the lemon in thin strips with no pith.
Step 2.
In a medium saucepan, combine the cranberries, sugar, water, lemon zest and a big pinch of salt.
Step 3.
Bring the mixture to a gentle boil over medium heat. Once it reaches a boil, reduce the heat and let it simmer for around 3 mins, stirring occasionally until the cranberries start to pop and soften, some slumping in the mixture and some retaining their shape. Taste and add more sugar if you prefer it sweeter.
Step 4.
Remove from heat and let the sauce cool to room temperature; it will thicken as it cools.
Step 5.
Drain off 100ml of the liquid, or as much as needed to reach your desired consistency. Reserve the liquid to make my gimlet.
Step 6.
Transfer the cranberry sauce to an airtight container. It will last perfectly well for up to a week in the fridge.
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