Delia Smith’s Cranberry Sauce is made with light brown sugar, fresh orange juice, cranberries, and optionally clementine zest. This delicious cranberry sauce recipe creates a tasty condiment that takes about 10 minutes to prepare and can serve up to 8 people.
Delia Smith Cranberry Sauce Ingredients
- 100g (3½oz) light brown sugar
- 100ml (3½fl oz) fresh orange juice
- 250g (9oz) fresh or frozen cranberries
- 1 clementine or small orange, finely grated zest (optional)
How To Make Delia Smith Cranberry Sauce
- Boil Sugar and Juice: Bring the sugar and orange juice to a boil in a large saucepan.
- Add Cranberries and Zest: Stir in the cranberries and zest, if using, and simmer for 5 minutes or until the cranberries are tender but hold their shape. Note that frozen cranberries will take longer to cook than fresh ones.
- Cool and Refrigerate: Refrigerate the sauce until needed; it will thicken as it cools.
- Serve: Remove from the fridge an hour before serving.
Recipe Tips
- Use Fresh Cranberries: Fresh cranberries are preferable as they hold their shape better and offer a firmer texture compared to frozen ones.
- Watch the Boil: Boil the sugar and orange juice just until the sugar dissolves completely before adding the cranberries to avoid burning the mixture.
- Adjust Consistency: If the sauce is too thick after cooling, stir in a bit of water or extra orange juice to reach your desired consistency.
- Chill Before Serving: Make sure to refrigerate the sauce for at least an hour before serving to let the flavors meld and the sauce thickens properly.
- Stir Occasionally: While simmering, stir the sauce occasionally to ensure even cooking and prevent sticking or burning on the bottom of the pan.
What To Serve With Cranberry Sauce?
This tangy cranberry sauce pairs well with roast turkey, stuffing, mashed potatoes, or baked ham. It can also be served alongside cheese platters, warm bread rolls, roasted vegetables, or a fresh salad for a tasty dinner.
How To Store Leftovers Cranberry Sauce?
- Refrigerate: Let the leftover cranberry sauce cool to room temperature. Transfer it to an airtight container and refrigerate for up to 1 week.
- Freeze: Transfer the cooled cranberry sauce to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
How To Reheat Leftovers Cranberry Sauce?
- In The Oven: Preheat the oven to 350°F (175°C). Place the cranberry sauce in an oven-safe dish and cover with foil. Heat for 10-15 minutes, or until warmed through.
- In The Microwave: Place the cranberry sauce in a microwave-safe dish. Heat on high for 1-2 minutes, stirring halfway through, until heated to your liking.
- On The Stove: Transfer the cranberry sauce to a small saucepan. Heat over low heat for about 5-7 minutes, stirring occasionally, until warmed through.
Delia Smith Cranberry Sauce Nutrition Facts
Serving Size: 1/4 cup (approximately 60g)
- Calories: 100
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 80mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 0g
Try More Delia Smith Recipes:
- Delia Smith Yorkshire Pudding Recipe
- Delia Smith Shortbread Biscuits
- Delia Smith Red Cabbage
- Delia Smith Vegetarian Lasagne
Delia Smith Cranberry Sauce
Description
Delia Smith’s Cranberry Sauce is made with light brown sugar, fresh orange juice, cranberries, and optionally clementine zest. This delicious cranberry sauce recipe creates a tasty condiment that takes about 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Boil Sugar and Juice: Bring the sugar and orange juice to a boil in a large saucepan.
- Add Cranberries and Zest: Stir in the cranberries and zest, if using, and simmer for 5 minutes or until the cranberries are tender but hold their shape. Note that frozen cranberries will take longer to cook than fresh ones.
- Cool and Refrigerate: Refrigerate the sauce until needed; it will thicken as it cools.
- Serve: Remove from the fridge an hour before serving.
Notes
- Use Fresh Cranberries: Fresh cranberries are preferable as they hold their shape better and offer a firmer texture compared to frozen ones.
- Watch the Boil: Boil the sugar and orange juice just until the sugar dissolves completely before adding the cranberries to avoid burning the mixture.
- Adjust Consistency: If the sauce is too thick after cooling, stir in a bit of water or extra orange juice to reach your desired consistency.
- Chill Before Serving: Make sure to refrigerate the sauce for at least an hour before serving to let the flavors meld and the sauce thickens properly.
- Stir Occasionally: While simmering, stir the sauce occasionally to ensure even cooking and prevent sticking or burning on the bottom of the pan.
Delia Smith Cranberry Sauce