Cranberry sauce is a staple at the dinner table at Christmas, but what is it about cranberries that ties them so closely to the festive season?
Following in the footsteps of America, we traditionally add cranberry sauce to our plates for a sweet and tangy taste to our turkey. But this tradition is a recent discovery, one that America has done for years.
Cranberries are known to be one of the only commercially grown fruits native to America and turkey is widely associated with the Thanksgiving holiday since it is a native American bird. The combination was formed and continued to become a tradition every Thanksgiving since President Lincoln announced the national holiday in 1863. It was slowly adopted within the United Kingdom and now many Brits choose to accompany their festive meat with the bright red sauce.
Cranberries aren’t just for eating – they’re also a quintessential part of holiday decorating. Their vibrant colour and glossy appearance make them a perfect addition to Christmas wreaths, garlands, and centrepieces.
Stringing cranberries into garlands is a classic holiday craft that has been enjoyed for generations. Paired with popcorn or pinecones, cranberry garlands bring a touch of rustic charm and a splash of colour to trees, mantels and staircases.
Cranberries’ tartness provides a perfect counterbalance to the rich and sweet flavours of Christmas fare. Here are some classic and creative ways to incorporate the fruit into your holiday menu:
Cranberry Sauce: A must-have alongside roast turkey or ham, this traditional dish can be elevated with orange zest, cinnamon, or a splash of port for a gourmet twist.
Baked Goods: Bring a burst of flavour to muffins, scones, and cakes. A cranberry-orange loaf is a crowd-pleaser during holiday brunches.
Cocktails and Mocktails: From cranberry mimosas to spiced cranberry mocktails, the fruit juice adds a festive flair to holiday beverages.
Savoury Pairings: Incorporate dried cranberries into stuffing, salads, or even glazed-over roasted vegetables for a sweet-tart surprise.
Cranberry Sauce recipe:
Ingredients:
100g light brown sugar
100ml fresh orange juice
250g fresh or frozen cranberries
1 clementine or small orange, finely grated zest only (optional)
Method:
Bring the sugar and orange juice to the boil in a large saucepan. Stir in the cranberries and zest, if using, and simmer for 5 minutes or until tender but holding their shape (frozen cranberries will take longer than fresh).
Refrigerate until needed, it will thicken as it cools.
Remove from the fridge an hour before serving.
Tip: The sauce will keep in the fridge for up to one week and can be frozen if it is more convenient to make it further in advance. To freeze cranberry sauce, cool thoroughly then transfer to a lidded container. Freeze for up to 3 months. Defrost for 24 hours in the fridge and bring to room temperature before serving.
If your cranberry sauce thickens a little too much as it cools, loosen with a splash of water and reheat gently before serving.
