My favourite Cranberry Sauce Recipe! All you need is 10 minutes and 3 ingredients. Pan to plate in record time! Impress your guests with this delightfully easy, deliciously sweet Cranberry Sauce, the perfect accompaniment for your Christmas Turkey.
I have been making this Cranberry Sauce for years! It has become a Christmas staple and a big favourite amongst my family. I generally make a couple of batches over the festive period, as it never lasts long! I particularly love it on a cheese board – Cracked Pepper Crackers, Wensleydale Cheese and a smear of Cranberry sauce…insanely good!
Why I Love this Cranberry Sauce Recipe
- Quick – Made and served in just 10 minutes!
- Easy- No need to be a master chef for this one! Bung it in a pan and cook
- Budget Friendly- All ingredients can be found cheaply enough at your local supermarket
- Convenient – Just 3 Ingredients, Cranberries, Orange Juice and Brown Sugar
- Texture – Thick and Chunky Cranberry sauce
- Delicious- Oh My! Sweet and Rich Cranberry Sauce you’ll make year after year
The History Of Cranberry Sauce
It is believed that Cranberry sauce was first invented by Native Americans, made simply with sugar and water as far back as mid-to-late 17th century. By the 18th century, Cranberry sauce was a known accompaniment to game meats like Turkey, Pheasant and Goose.
The first published acknowledgement of Cranberry Sauce was in 1796 by Amelia Simmons in her Cookbook ‘American Cookery’. She advises serving Turkey with ‘Boiled Onions and Cranberry Sauce’
It wasn’t until 1941 that Cranberry sauce really took of with the birth of the Cranberry Jellied Log, a simple canned concoction of Cranberry, Water and Sugar. We have a gentleman named Marcus L. Urann to thank for that.
Over 100 years ago, Fresh Cranberries were only available for a 2 month period-harvested mid-September until around mid-November in North America, with the lack of processing facilities, the Cranberries had only a small window of time before they would spoil. This 2 month period coincided with the American Thanksgiving Holiday, making them the perfect Thanksgiving accompaniment.
What was wanting was a way to make Cranberry Sauce accessible to all, and a solution to the shelf life problem. Marcus L. Urann an accomplished business man and lawyer, left his legal career behind in 1912 and bought a Cranberry Bog. He set up cooking facilities at a packinghouse in Hanson, Massachusetts, and began experimenting with ways to extend the short selling season of the Cranberries. He knew the process of Canning, would make the Cranberry a year-round product and the potential profits of the Cranberry market would no longer be restricted by the 2 month harvest period…the tinned Cranberry Log was born! Pretty soon word spread, and us Brits fell in love with Cranberry sauce like so many Americans before us!
What you’ll need to make this 3 Ingredient Cranberry Sauce Recipe
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Pan
Wooden Spoon
Digital Scales
Glass Jar
How to make 3 Ingredient Cranberry Sauce
(As always the full recipe and video can be found at the end of the post, this section is just a summary)
Ingredients
- Cranberries- Fresh or Frozen is fine. If using Frozen add an extra 3-5 minutes to the cooking time
- Dark Brown Sugar- Light Brown Sugar can be used as an alternative
- Fresh Orange Juice- Without bits is best
Instructions
- Heat the Sugar and Orange Juice until it begins to bubble
- Add the Cranberries, cook and stir for around 5 minutes, until the Cranberries are soft and hold their shape.
- While still hot, pour the Cranberry Sauce into a sterile jar and seal.
3 Ways to Sterilise Jars for Sauces
Boil– Fill a pan with cold water until the jars are covered. Bring to the boil, then continue to boil for 10 minutes, turn the heat off, then cover the pan to keep the jars warm until you are ready to fill them.
Dishwasher-Remove any rubber seals and lids, place on the dishwasher rack and run a hot wash. Do not put any cleaning solutions in your dishwasher. Time your dishwasher to finish when you’re ready to fill the jars.
Oven-Heat oven to 140C. Wash the jars in hot, soapy water, rinse well. Place the jars on a baking tray and put them in the oven to dry completely. If using Kilner type jars, boil the rubber seals, do not put them in the oven, the dry heat will damage them.
Serving Suggestions for Cranberry Sauce
- Add to Crackers and Cheese
- Spread on toast
- Serve with Pancakes
- Add to your favourite pizzas for some sweet and savoury action!
- Add to your morning Porridge
- Swirl in Yoghurt
- Use in my Christmas French toast
Looking For More Cranberry Recipes?
Looking for Cranberry recipe ideas? Take a look at these homemade delights!
Did you make this Recipe?
If so, please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! Tag me on Instagram, I love to share your Creations on my stories
OHG x
3 Ingredient Cranberry Sauce
Ingredients
- 250 g Cranberries
- 100 g Dark Brown Sugar
- 100 ml Fresh Orange Juice
Instructions
- Heat the Sugar and Orange Juice until it begins to bubble
- Add the Cranberries, cook and stir for around 5 minutes, until the cranberries are soft and hold their shape.
- While still hot, pour the Cranberry Sauce into a sterile jar and seal
