Cranberry Sauce

Making Cranberry Sauce

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1. Put the cranberries, sugar, orange juice, water, salt and cinnamon stick, if using, in a saucepan.

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2. Bring to a boil over medium-high heat, stirring until the sugar dissolves.

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3. Drop to a simmer and cook 10 to 12 minutes. The berries will begin popping audibly after about 4 minutes; stop when roughly three-quarters have burst and the liquid has thickened enough to leave a trail behind the spoon.

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4. Take off the heat. It will look far too loose — it sets firmly as it cools, and cooking past this point gives you a stiff, dull jam.

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5. Fish out the cinnamon stick and stir in the orange zest and the port, if using.

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6. Cool to room temperature, then refrigerate at least 2 hours before serving.

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Related guide: Prep, cook and total time.

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Notes for Getting It Right

• Stop early. Every over-thick cranberry sauce is one that was cooked to the consistency it was meant to reach in the fridge.
• Frozen cranberries work exactly as well and need no thawing.
• It keeps for two weeks, so it is the one Christmas job to do well in advance.

What Goes With Cranberry Sauce

• Roast turkey
• Cold cuts and sharp cheese
• Brie on toast

Keeping and Reheating

Refrigerated in a sealed jar for 2 weeks. Freezes for 3 months.

Questions About Cranberry Sauce

Cranberry Sauce Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: where a line offers a choice of foods, only one of them is counted. How the figures are worked out.