Cranberry Sauce

Cranberry Sauce

A sauce to be served with various ice creams and cakes.

4 servings (1 cup)
Preparation 5 min
Cooking 5 min

Standing 1 h


1 cup cranberries, fresh or frozen   100 g
1/4 cup water   65 mL
1/4 cup sugar   55 g
1 tsp cornstarch   3 g


In a saucepan, stir together the cranberries, water, and sugar. Bring to a boil, with constant stirring. When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps. Reduce the heat to 'low' and continue to cook 6-7 min until the berries burst. Chill 1 h in the refrigerator before serving.


The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.

This recipe is in the following categories: Fruits | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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