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15-Minute Cranberry Sauce

Cranberry Sauce
Yummy home-made cranberry sauce

If you’re having roasts, poultry or baked ham on your Christmas dinner table, chances are you will want some yummy cranberry sauce to go with it. This recipe for cranberry sauce is so easy and fast, it’ll be done before you can pick up a can at the supermarket. And home-made definitely tastes better. This is now the right time to make the cranberry sauce, bottle it and store in the fridge, where it keeps up to one week. Besides complimenting poultry, you can spread it on cream crackers and baguette sort of like a jam.

15-minute cranberry sauce with simple roast chicken
Cranberry sauce served with my minimalist roast chicken

(Makes 2 1/4 cups)

Recipe from Ocean Spray Cranberries

– 1 cup caster sugar (200g)
– 1 cup water (255ml)
– 4 cups frozen/fresh cranberries (340g or one 12-oz. bag)

1. Bring water and sugar to a boil in a saucepan.
2. Add cranberries and return to a boil.
3. Reduce the heat and boil gently for about 10 minutes, stirring occasionally, till the cranberries have burst.
4. Let stand to cool completely at room temperature. The mixture will thicken as it cools. Store sauce in refrigerator for up to a week.

Cooking Tips
(from Ocean Spray Cranberries)
1. Do not freeze cranberry sauce. After thawing, it may become too watery. Make the sauce ahead of time and store it in an air-tight container in your refrigerator. It will keep for up to one week.
2. Freeze your bag of cranberries if you are not going to use them within two weeks. Cranberries will freeze nicely and last up to one year.

Where to find frozen cranberries in Singapore
Not all supermarkets in Singapore carry cranberries. You can find them at selected Cold Storage outlets (I got mine from Parkway Parade) or gourmet supermarkets such as NTUC Finest and Jasons. Call the individual outlets to enquire if they carry it before going down to buy.

List of Cold Storage outlets in Singapore and phone numbers

Leftover Cranberries?
Check out my Cranberries, Pecans & Orange Muffins recipe

35 comments on “15-Minute Cranberry Sauce”

  1. It is so hard to find products such as frozen berries in Singapore. The thought of calling before heading down the stores is such a chore!

    You are a meticulous cook! Happy Holiday!

    • Calling is probably less of a chore than to make a wasted trip ;) You’re so lucky to be in US now, so much access to all the chichi ingredients and at great prices too hehe … Happy Holidays!!! :-)

  2. I’ve got cranberries too. I guess I’m making them into sauce since they’re so sour!

  3. I love this but won’t be cooking it this year. BTW, you can use the leftover sauce for thumbprint cookies too ;-)

  4. A great recipe! Gotta try the recipe when I get some fresh cranberries.

  5. I’m not a fan of cranberry sauce, I think it’s an acquired taste. But I do like the cranberry salsa that I had at a friend’s house years ago, that was surprisingly to my liking.

  6. I have loads of them in my freezer, must have them made into some sauce for this christmas! merry christmas to you and a jolly good new year!

  7. what a great gift idea too… and it looks easier than i thought it would be too. Looking forward to your chicken recipe. merry christmas and a great year ahead!!!!

  8. This is so impressive to me but thanks for making it sound so easy!

  9. I am not a big fan of cranberry sauce, but I do like poultry a lot. Have you ever tried red cabbage ‘salad’ or Rotkohl (in German)? It’s very yummy and goes very well with poultry too. Btw, Merry belated Christmas and Happy New Year 2010 :)!

  10. This is something like making strawberry jam, which I did few months back. Simple, easy but taste marvelous!

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