Cranberry sauce

This recipe is really easy and the sauce can be made ahead and stored in the fridge for a few days

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14 DECEMBER 2009


  • 300g fresh cranberries
  • 150g caster sugar
  • 50 ml water
  • 1 tbsp brandy (optional)


Place all the ingredients in a saucepan and simmer until the fruit has cooked and the liquid has thickened to a sauce consistency.

Leave to cool when the sauce will become more solidified.

Store in fridge until required.