Whole Berry Cranberry Sauce
Inspired by techniques from America's Test Kitchen.
Fresh cranberries simmered in a light sugar syrup until most of the berries burst, left loose and chunky rather than pureed smooth. It takes one pot and about fifteen minutes, then just needs time to cool and thicken before serving.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Dissolve the sugar. Bring the water, sugar and salt to a boil in a medium saucepan over medium heat, stirring until the sugar dissolves.
- 2
Simmer the cranberries. Add the cranberries and simmer until the sauce has thickened slightly and about two-thirds of the berries have burst, about 5 minutes.
- 3
Cool and serve. Transfer to a serving bowl and let cool completely, at least 1 hour, before serving.
Storage
Refrigerate covered for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 58 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
24.9 g per serving
49.8 % of the 50 g daily maximum · 99.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- wooden spoon
- serving bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 116 kcal |
| Protein | 0.2 g |
| Carbohydrate | 30.1 g |
| of which sugars | 26.8 g |
| of which free sugars | 24.9 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 1.5 g |
| Salt | 0.18 g |
Protein per 100 kcal
0.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
