This low in sugar, quick cranberry sauce is made with Marsala wine for a bit of festive flavour, cayenne pepper for a bit of bite, and is ready in under 10 minutes.
Today I am going to share my super easy to make, low in sugar, quick cranberry sauce, which is ready in under 15 minutes! This recipe is so simple and delicious that I usually carry on making it until cranberries disappear from the shops. Which is well into February!
I can’t imagine Christmas without cranberries. I put cranberries in homemade stuffing, both the meaty kind as well as vegetarian. I scatter them over my roasted brussels sprouts, and even add them to my Christmas dark chocolate truffles.
And I always make sure my Christmas menu includes homemade chunky cranberry sauce.
Can I use frozen cranberries to make quick cranberry sauce
Yes, you can! Either fresh or frozen cranberries are absolutely fine to use. If you choose frozen there is no need to defrost them. Put them straight into the pot and combine with the other ingredients. The only difference is that they might take a couple of minutes longer to cook.
Low sugar easy cranberry sauce
What I love about this easy cranberry sauce is that I am in complete control of the amount of sugar that goes into it. Because cranberries are very sour they do need to be combined with sugar in one form of another. In this recipe I chose ordinary sugar plus Marsala wine (because it’s Christmas!), and ended up with approximately half the sugar content of shop bought cranberry sauce. And it’s really sweet enough!
You can always add more sugar to this recipe if you like but do it bit by bit so you don’t end up making it too sweet.
How to make quick homemade cranberry sauce
This homemade cranberry sauce recipe is incredibly easy to make! Simply place all the ingredients in a saucepan, cover and bring to the boil. Then simmer for about 11-12 minutes stirring once or twice. Once the cranberries stop making popping sounds the sauce is pretty much ready. Leave in the saucepan to cool completely. It will thicken as it cools.
Can you adapt this recipe?
Yes, you can! In addition to adjusting the amount of sugar to suit your preference you can also play around with the spices. I used nutmeg and allspice to give this recipe more of a festive character, but they are not absolutely necessary. You could also combine them or swap them for a bit of cinnamon and/or cloves.
I also spiced it up with some cayenne pepper, but you can leave it out if you want the sauce to be mild.
You could also use port or sherry instead of the Marsala.
Consistency and texture
Because this sauce cooks so quickly the cranberries become soft but do not disintegrate completely. This homemade sauce does not resemble the overprocessed cranberry sauces sold in the shops, which often contain more jelly (sugar!) than fruit. This sauce is chunky and thick, but with a good amount of moisture in it. Perfect with roast turkey or chicken!
Storing homemade cranberry sauce
Once the sauce has cooled transfer it into a clean jar, refrigerate and it will stay fresh for up to 2 weeks.
You may also like this Cranberry Beetroot Christmas Chutney!
Quick Cranberry Sauce (Low Sugar)
- 300 g cranberries fresh or frozen
- 80 ml Marsala wine
- 3 heaped tablespoons sugar
- 1/4 teaspoon each nutmeg and allspice and 1/3 teaspoon cayenne pepper
- Good pinch of salt
- Place all the ingredients in a saucepan, stir, cover and bring to boil. Lower the heat and simmer for 11-12 minutes, stirring once or twice, until the cranberries have softened (and stopped making popping sounds). Remove from the heat and allow to cool. The mixture will thicken as it cools.
- Once completely cooled transfer into a clean jar. Keep in the fridge for up to 2 weeks.
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