Home-made cranberry sauce. Making your own cranberry sauce is really easy, and you can do it a few days in advance. Add the sugar and port, and stir until the sugar has dissolved. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice.

Homemade cranberry sauce. by Antony Worrall Thompson. This cranberry sauce is in the tradition of Cumberland sauce, bursting with citrus flavours, fruit and spices. Gennaro's homemade cranberry sauce recipe is packed with so many festive flavours. You can cook Home-made cranberry sauce using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Home-made cranberry sauce

You need 60 gr. of sugar.
You need 100 gr. of fresh orange juice.
It's 1/4 tsp. of ground ginger.
Prepare 1 of small glass port.
It's 200 gr. of cranberries.
It's 1/2 of lemon (juice of).

Fresh plump cranberries, clementines, cinnamon, cloves and Port are simmered together until thick and sweet and deliciously moreish. This is a lovely cranberry sauce to serve with roasts, and to put on the sandwiches you make with the leftovers! Combine the remaining cranberries, water, orange juice and sugar in a medium saucepan. Bring to a boil and reduce the mixture to a simmer.

Home-made cranberry sauce instructions

Squeeze the oranges and get your ingredients together..
Put the orange juice and ginger into a pan (I used a thermomix, but it isn't necessary).
Add the cranberries and port and simmer over a gentle heat for about half an hour.
Add the lemon juice through a seive to avoid any bitter pips. Test for sweetness and thickness. If you need to add sugar do so. And if you need to cook for a little longer, just add water..
The cranberry sauce will look darker than commercial versions. This is because it is natural and has no artifical colouring. Great with turkey, but also with other white meats, hams and cheese too..

This is a very simple, classic homemade cranberry sauce recipe. It's sweet (but not overly sweet) and tart with a little touch of lemon that I think makes all the difference. In a small saucepan over low heat, combine sugar and water until sugar dissolves. Stir in orange zest and a pinch of salt. This gives the sauce a nice crunch and texture.