#Cranberry sauce whipped cream recipe free#

(Scroll down to the printable recipe card for all the complete details.) It’s so easy to make homemade cranberry sauce and once you do, you’ll never buy it from a can again! Here’s a brief rundown: Finding frozen cranberries in the warmer months can be challenging, so a lot of times I’ll buy fresh cranberries when they’re in season and then freeze them for later. Salt and pepper: To bring all the flavors together, so the dish isn’t flat.įresh or frozen cranberries both work beautifully, so you can make this recipe all year round.Cinnamon: A wonderful, warm fall flavor.

#Cranberry sauce whipped cream recipe free#

If you want to take that richness up a notch, feel free to use dark brown sugar. We use light brown sugar for a modest molasses flavor. Brown sugar: For sweetness and to balance our the tart citrus.Orange juice: This citrus has a natural sweetness and acidity, with a sharp and zesty flavor.Pomegranate juice: Pomegranates are tart, sweet, and bold in flavor, very much like cranberries, so they’re great together.Cranberries: Fresh or frozen cranberries both work beautifully, so you can make this recipe all year round.(Scroll below to the printable recipe card for details and measurements.) You only need a few simple ingredients to make this easy cranberry sauce: The look, the smell, the taste – all of it will make your mouth water. This easy cranberry sauce recipe is loaded with complex flavor from the pomegranate juice and also orange juice, warm spices, and of course cranberries. I also buy pomegranate juice for Thanksgiving to make this homemade cranberry sauce recipe. Sometimes I’ll even splurge and buy just the seeds, but that’s not nearly as much fun. That pomegranate tree has since been replaced by tangelos, so I’ve been reduced to buying them at the store like common folk. It remains such a great childhood memory.

I remember the seeds had a slight crunch, popping in my mouth, releasing their juice – my tongue and lips would be stained purple for a little while. Then we would eat the seeds by large spoonfuls. Once they were ripe, the family would gather around the kitchen table, scooping out all the seeds into a large community bowl. When I was a kid, we had a pomegranate tree in our back yard. Don’t miss the list at the bottom of the article for suggested uses beyond turkey. This sauce is incredibly versatile and not just for holiday time. Serve immediately.įor our best-ever Christmas recipes, see Mark Hix's guide to festive entertaining.This Homemade Cranberry Sauce Recipe is a delicious twist on classic cranberry sauce with added pomegranate juice. Spoon over the cranberry sauce and scatter with the chocolate shavings or shards to finish.

To serve, make a few indentations in the meringue surface and top with alternate dollops of crème fraîche or whipped cream and ice cream.

Stir in the cornflour and simmer until the liquid has reduced by half and thickened, then stir in the cranberries and simmer for 6-10 minutes, until they soften.

Bring all of the ingredients for the cranberry sauce (apart from the cornflour and cranberries) to the boil with 250ml water, turn down to a medium heat and cook for five minutes.

Exactly how long it takes will depend on your oven.

Bake for 1½-3 hours or until the meringue is crisp on the outside and soft in the very middle, but don’t let the outside colour – you want it to stay white.

Spoon the mixture on to the lined baking tray with a large metal spoon, forming a slipper-shaped oval about 30cm long and 10cm wide.

Add the cornflour and vinegar and whisk again for about 2-3 minutes, or until the mixture is nice and stiff. Add the caster sugar and continue whisking until they are really stiff and shiny. Your mixing bowl (whether you’re using a stand mixer or doing it by hand) needs to be totally clean and grease-free clean the bowl and whisk in boiling water then dry with kitchen paper. Line a baking tray with greaseproof paper.

Preheat the oven to 120C/100C fan/gas mark 1.

a handful of dark-chocolate shavings or shards (optional).

6-8 scoops good-quality dark-chocolate ice cream.

6-8 tbsp crème fraîche or whipped cream.

1 ½ tsp cornflour, mixed with a little water.

Choose your favourite ice cream or just top with crème fraîche or whipped cream. I’ve used cranberries here as a colourful festive fruit, but you could go for preserved cherries or fruits that you’ve frozen or preserved from the season. Bored by Christmas pudding? Make a big sharing pavlova instead.